Cabbage Rouladen

1 Green Cabbage
1 lb Ground Meat - half pork, half beef
1 small Yellow Onion, finely chopped
1 day-old Bread Roll
1 Egg
1/4 lb Bacon, cut into small pieces
2 cups Chicken Broth
3/4 cup Heavy Cream
1 teaspoon Flour
Salt, Pepper, Paprika (to taste)
1 1/2 teaspoon Mustard

Gently cut off 8 full leaves from the cabbage. Quickly blanch them in boiling salt water, then move them to ice water to stop the cooking. Lay them flat on a clean towel to cool.

In a small bowl, soak the bread roll in water or milk until soft. Using your hands, squeeze out much of the liquid so that just the softened bread remains.

Add meat to a large mixing bowl. Add egg, bread, mustard, onion, and a good amount of salt, pepper, and paprika to season. Mix until well combined.

Divide the meat mixture into 8 equal portions and add these to the cabbage leaves. Roll up the cabbage leaves. Hold each rouladen together with cooking twine.

In a large frying pan, add bacon and cook until fat is rendered. Remove the bacon. Add the rouladen and fry in the bacon fat until both sides begin to get a little brown. Add broth and allow to simmer for a good half hour.

Remove the rouladen from the pan. Set them aside and keep them warm. In a small bowl, add flour, then mix in about 1/4 cup of the cream. Mix with a fork or whisk so that no lumps develop. Whisk in remaining cream. Slowly drizzle the cream mixture into the frying pan, stirring constantly as it begins to cook. It should thicken slightly into a nice gravy. Season with salt and pepper to taste.

Serve rouladen immediately with the gravy. Enjoy!