(approx. 60 min) Blanch cabbage leaves in light caraway-salt water, drain and drain when cooled, cut out the stalk. Peel the onion, dice finely. Cut bacon into fine cubes. Clean apple, cut out core, dice and fry briefly in hot olive oil, season with curry, add a tiny bit of lemon thyme and set aside, cool. Peel the potatoes and pumpkin, dice and soften with the milk, stir into the puree until smooth, grate a little peeled ginger, season with salt and pepper and keep warm.
Mix minced meat with curd, onion, egg, parsley and sautéed apples, season with chili salt and pepper. Place two cabbage leaves inside each other, fill with minced mixture, roll up, make a cross bundle with twine, place in a fireproof pan and pour vegetable soup. Add a sprig of thyme and cook in the oven at 175 to 180 degrees for 18 to 20 minutes.
Boil the veal stock, reduce it a little bit, add the bacon cubes and pour it on the plates as a mirror. Remove the thread from the roulade, cut into slices and arrange on the sauce.
Place the pumpkin mashed potatoes next to it and garnish with thyme.
Our tip: Use bacon with a subtle smoky note!
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