Cabbage Rolls with Rosemary Potatoes

Cabbage rolls:

Blanch 8 cabbage leaves, cool and lay out. Mix minced meat with onion juice, salt, pepper, mustard, eggs and basil, spread evenly on the leaves and roll up. If necessary, hold together with a thin thread or staples. Roast well on both sides in hot clarified butter, then cook at low temperature for about 20 minutes. Thicken the roast stock with very little cornstarch mixed in whipping cream and bring to a boil.

You can also fill the roulades with minced beef or raw poultry meat (chicken fillet or chicken breast).

Rosemary potatoes:

Cut the potatoes into small cubes, fry in a frying pan with hot clarified butter, season with salt and season with pepper. Put 4-5 sprigs of rosemary on top, add a dash of hot water and roast covered for about 15 minutes. In between, always stir carefully. If you want to eat the rosemary needles in the potatoes, pull the sprigs through a fork over the potatoes in the frying pan.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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