Stuffed cabbage in German style

Cut the stalk of the cabbage. Place the head of cabbage in a saucepan, cover with water, lightly salt and cook for 8-10 minutes after boiling.

Remove the cabbage from the water. Leave for 5 minutes, and then carefully disassemble into leaves - you will need 10-12 pieces. Remove the seals from the bottom of each sheet.

Set aside a few more cabbage leaves in case the leaves break when folded.

Combine the minced meat with breadcrumbs, egg, paprika, marjoram, salt and pepper. Divide into 10-12 pieces and place over cabbage leaves.

Roll up so the filling is inside. Tie the stuffed cabbage rolls with culinary thread as if tying a ribbon with a gift.

In a deep skillet, brown the chopped bacon and place on a plate with paper towels.

Fry the cabbage rolls on the fat melted from the bacon for a few minutes on each side.

Cover with broth or water. The liquid should be about a centimeter or a little less higher than cabbage rolls.

After boiling, cover and cook over low heat for about 45 minutes. Add liquid periodically to keep it at approximately the same level.

Place the cabbage rolls on a plate and remove the strapping.

Stir the starch with cold water. Pour into the pan in which the cabbage rolls were cooked, bring to a boil. While stirring, cook until the sauce is thick enough.

Serve the prepared cabbage rolls with the sauce and bacon.