Christa's Cabbage Rouladen

Peel the onions and cut them into cubes. Mix them with the minced pork or beef, eggs, and the bread crumbs. Spice with salt and pepper to taste. Cook the cabbage for 3 to 5 minutes, so that you can separate the leaves easier. You need 3 to 4 cabbage leaves for every roulade. Take a little bit more than 1 pound of the meat mixture and form it into meatballs and cover them with the cabbage leaves. Wrap it with some thread to keep the form. Fry the prepared rolls in a pan until they are ready. Take the rest of the cabbage, cut it into small cubes and mix it with the rest of the meat mixture. Fry it in a pan until it looks and tastes ready. Serve the rouladen with the cabbage mixture. Also good with cooked potatoes with brown sauce as a side dish.

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