Kohlrouladen (German Cabbage Rolls)

Method

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1. 1Cut out the cabbage core deeply with a knife. Lower the whole cabbage into a large pot of boiling salted water and peel off the outer leaves one by one as they soften. Collect 12 large leaves.
2. 2Shave down the thick central rib of each leaf with a knife held flat so the leaves roll easily. Finely chop a little of the remaining cabbage for the sauce.
3. 3Knead the beef, soaked bread, egg, grated onion, mustard, marjoram, paprika, salt and pepper in a bowl for 2-3 minutes until well combined. Divide into 6 portions.
4. 4Overlap two leaves, place a portion of filling at the base, fold in the sides and roll up tightly. Tie with kitchen string or secure with toothpicks.
5. 5Heat the oil in a wide, heavy pot with a lid and brown the rolls on all sides, 8-10 minutes in total. Set aside on a plate.
6. 6In the same pot, cook the chopped onion and reserved cabbage for 5 minutes, then stir in the tomato paste for 1 minute. Pour in the stock and return the rolls; the liquid should come halfway up.
7. 7Cover and simmer gently for 45 minutes, turning the rolls once or twice, until the cabbage cuts easily with a fork.
8. 8Lift out the rolls, stir the cornstarch mixture into the sauce and boil for 2 minutes to thicken; add the cream if you like. Remove the string and serve with the sauce and boiled potatoes.