Kohlrouladen (Cabbage Rolls)

Carefully remove 4-6 large outer leaves from the white cabbage. Blanch the leaves in a large pot of boiling salted water for 5-7 minutes until they are pliable. Drain and let cool. Trim the thick ribs from the base of each leaf. Chop any remaining cabbage into fine strips for the bottom of the pot.

Soak the stale bread roll in milk for a few minutes, then squeeze out excess liquid. Finely chop the half onion. In a bowl, combine the ground meat, soaked bread, chopped onion, egg, mustard, ground caraway seeds, salt, and pepper. Mix well until everything is combined.

Place a portion of the meat mixture (about 2-3 tablespoons) onto the base of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom. Secure each roll with kitchen twine or a toothpick. Repeat for all leaves.

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the cabbage rolls on all sides until lightly browned. Remove the rolls and set aside. Add the chopped remaining cabbage to the pot and sauté briefly. Stir in the tomato paste and cook for 1 minute.

Return the cabbage rolls to the pot, nestling them on top of the chopped cabbage. Pour in the beef broth. Bring to a simmer, then reduce heat, cover, and cook for 60-75 minutes, or until the cabbage is very tender and the meat is cooked through. Remove the rolls, then stir sour cream into the sauce to thicken and enrich it. Season the sauce to taste. Serve the Kohlrouladen with the creamy cabbage sauce.