Bring a large pot of salted water to the boil. Add the cabbage leaves and blanch for 3-4 minutes.
Remove the cabbage leaves and plunge them into iced water. Allow to cool for 3-4 minutes before
draining on a clean tea towel.
Gently fry the chopped bacon, onion and garlic over a medium heat.
Place the minced meat, parsley, paprika, salt & pepper in a bowl and mix gently. Add the egg, onion, bacon and garlic and mix again remembering not to compact the mixture.
Divide the mixture between the 8 cabbage
leaves. Fold the sides of each leaf over the mixture and starting at the stalk end, roll each leaf into a
neat package. Fix with kitchen twine or cocktail sticks. Kitchen twine is best.
Heat some oil or clarified butter in a large pot and fry the stuffed cabbage on both sides until they start to brown. Remove and place on a plate.
sauce
Add the sliced onion to the pot and fry until golden brown. Add the beef stock, white wine, crushed juniper berries, thyme, bay leaf, salt & pepper and bring to the boil.
Mix the corn starch with a little cold water and add to the pot.
Bring to the boil again, turn the heat down to low, cover and simmer for 10 – 15 minutes. If you want to add an extra glance to the sauce, mix in a large knob of cold butter.
Return the stuffed cabbage packages to the pot. Cover and simmer gently for 20-25 minutes.
Serve with mashed potato and a sprinkle of chopped parsley .