Directions

1. Prepare the cabbage
   Cut out the core in a wedge and place the whole cabbage in boiling water. Remove softened leaves one by one until you have enough. Trim thick veins flat for easier rolling.

2. Soak the bread roll
   Soak the roll in water, squeeze well and tear apart. Keep breadcrumbs ready if using.

3. Prepare onion and garlic
   Finely dice the onion and finely chop the garlic.

4. Mix the filling
   Combine ground meat, onion, garlic, egg, soaked bread, paprika, marjoram, mustard, salt and pepper. Mix thoroughly.

5. Fill the leaves
   Lay out a cabbage leaf, spoon the filling in the center, fold in the sides and roll tightly. Secure with string or toothpicks.

6. Brown the rolls with butter
   Heat oil and melt butter in a pot. Brown the cabbage rolls on all sides until golden.

7. Roast the tomato paste
   Remove the rolls briefly. Add tomato paste to the pot and roast until lightly caramelized.

8. Build the sauce
   Deglaze with broth, stir in sugar, bay leaf and cream. Place the rolls back into the pot.

9. Braise
   Cover and simmer until the rolls are tender, turning once during cooking.

10. Finish the sauce
    Remove the rolls. Add butter, stir in cornstarch mixed with cold water and briefly simmer until the sauce thickens. Season to taste.