Kohlrouladen (Stuffed Cabbage Rolls)

1 Green Cabbage
1 lb Ground Beef
1 Onion, finely chopped
1 day-old Bread Roll
1/2 cup Milk
1 Egg
8 slices Bacon, cut into small pieces
2 cups Chicken or Beef Broth
3/4 cup Heavy Cream
Salt and Pepper
1 tablespoon Mustard
Paprika

Peel the leaves of the green cabbage and pick 8 good leaves. Briefly blanch the leaves in hot water. Transfer leaves to ice water. Pat them dry with paper towels.

Soak bread roll in milk. Squeeze out excess liquid.

In a bowl, mix together the ground beef, egg, bread, mustard, onion, salt, pepper, and paprika.

Top each cabbage leaf with meat mixture. Roll up tightly. Tie up with cooking-safe string.

Add a little oil or butter to a large pan. Add cabbage rolls and bacon pieces. Briefly fry until the cabbage rolls develop a little brownness. Add broth. Cover pot and allow to simmer for 1/2 hour.

Remove cabbage rolls. Add cream to the liquid and allow to cook for a few minutes until thicker. Season with salt and pepper.

Serve the cabbage rolls topped with sauce.