Carefully remove the outer 7 leaves from the cabbage. Cut out the stalky core bit and blanch the leaves for 3 minutes in simmering salted water seasoned with the caraway seeds. Choose the 6 best leaves to make the roulades with. Chop the 7th leaf into small bits.
Make the filling by combining the minced meats, chopped onion, chopped extra cabbage leaf, breadcrumbs and egg. Season with salt and pepper and mix well. Divide the mixture into roughly 6 equal portions. Take a blanched leaf and put a portion of the filling in the middle. Roll it up tightly, folding in the sides and leaving the seam facing down.
On a gentle heat fry the bacon lardons until they have released their fat. Then lift in the cabbage roulades and brown them on all sides, taking care not to unravel them. Once nicely browned, pour in 200ml of the beef stock and scrape the tasty bits from the bottom. Cover with a lid and braise on a low heat for about 20 minutes.
Transfer the roulades into a baking dish. Add the remaining beef stock to the pan and whisk in the flour. Bring back to a boil and simmer until glossy and thickened to a nice gravy consistency.
Pour the sauce over the roulades. Heat this now in a 200°C oven for 20 minutes. Meanwhile cook some potatoes and vegetables to go with it.
Serve immediately when all ingredients are ready, enjoy!
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