Minced Roast in Cabbage Coat with Cabbage- Paprika Vegetables and Boiled Potatoes

Soak toast in water and squeeze well. Place in a large enough bowl, knead together with the other ingredients for the mince until smooth and form into a yeast plait. Remove stem from cabbage head with a sharp kitchen knife. Make cabbage head in a large saucepan in water seasoned with salt and caraway seeds for 7 to 8 minutes. Take the cabbage out of the pot and let it cool down a bit, then peel off the individual leaves. Remove the hard parts of the leaves. Wrap minced meat with the leaves.

Cut the rest of the cabbage into small pieces. Cut onion and bell bell pepper as well. Put the vegetables in a large bowl and season with pepper, bouillon cubes, salt, tomato ketchup and a dash of sunflower oil or other vegetable oil. Add a little water. Stir everything well.

Put the minced meat wrapped in the cabbage on top of the vegetables.

Cover the Reindl or cover with aluminum foil. Cook in the oven at 200 °C for about 1 hour. Add a little water in between. After 1 hour, remove the lid, cover the minced meat with bacon slices and roast for another 20 minutes.

Cut the minced roast into slices, arrange with the crispy bacon and the vegetables. Serve with boiled potatoes.

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