Quark Cabbage Rolls
  • 1 cabbage head
  • salt
  • ¾ stick butter
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 Tbsp chives
  • 2 Tbsp parsley
  • 1/3 pound of Bavarian ham slices, chopped
  • 2 hard boiled eggs, finely chopped
  • 1 ¼ cups Quark
  • salt
  • black pepper
  • ½ tsp caraway seeds (optional)
  • ½ cup beef bouillon
  • 4 Tbsp sour cream
  • 4 Tbsp heavy cream
  • 2 egg yolks
  • nutmeg

Remove the core from the cabbage head. Cook in boiling water until the leaves come loose. Remove the leaves and place them into ice water one at a time. Melt half of the butter in a pan and glaze onions and garlic. Mix onion, garlic, herbs, ham, and eggs into the Quark. Taste with salt and pepper. Optionally add caraway seeds. Spread mixture onto leaves. Roll them up and secure with a thread of yarn. Brown on all sides in the rest of the butter, add the beef bouillon, cover and bake at 425F for 20 minutes. Mix sour cream, heavy crème, egg yolks and nutmeg. Pour over cabbage rolls and slightly over bake.

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