German Stuffed Cabbage Rolls 

Ingredients:
For the cabbage rolls:
1 large green cabbage
500 g (1 lb) ground beef (or mix of beef & pork)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tablespoons breadcrumbs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon mustard
2 tablespoons fresh parsley, chopped
6–8 slices of bacon (optional but traditional)
Kitchen twine or toothpicks

For the sauce:
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon mustard
1 tablespoon flour (optional, for thickening)
1 tablespoon butter or oil
Salt & pepper to taste

Instructions:

1. Prepare the cabbage:
   Bring a large pot of salted water to a boil.
   Carefully remove the core from the cabbage.
   Place the whole cabbage into the boiling water and cook for 5–8 minutes until the outer leaves soften.
   Gently peel off 8–10 large leaves and let them cool.
   Trim the thick stem part of each leaf to make rolling easier.
2. Make the filling:
   In a bowl, mix ground meat, onion, garlic, egg, breadcrumbs, salt, pepper, paprika, mustard, and parsley.
   Mix well until fully combined.
3. Assemble the rolls:
   Place a portion of filling (about 2–3 tablespoons) onto each cabbage leaf.
   Fold in the sides and roll tightly like a burrito.
   Wrap each roll with a slice of bacon (optional).
   Tie with kitchen twine or secure with toothpicks.
4. Sear the rolls:
   Heat butter or oil in a large pan over medium heat.
   Place the cabbage rolls seam-side down and brown on all sides (about 5–7 minutes).
5. Cook the sauce:
   Add beef broth, tomato paste, and mustard to the pan.
   Cover and simmer on low heat for 35–45 minutes until the rolls are fully cooked and tender.
6. Thicken the sauce (optional):
   Remove the rolls and keep warm.
   Mix flour with a little water and stir into the sauce.
   Simmer until thickened. Season with salt and pepper.

Serving:
Serve hot with:
Mashed potatoes
Boiled potatoes
Or crusty bread

Tips:
For extra flavor, add a splash of vinegar or a pinch of sugar to balance the sauce.
You can substitute rice instead of breadcrumbs for a different texture.
These rolls taste even better the next day!