Beef With Cabbage Rolls

Preparation:

Preparation: Wash the meat, cut it into pieces of uniform size and blanch it in a saucepan with boiling water, then drain it and put it back in the saucepan with fresh water. Bring to the boil, skim off any foam that rises to the surface, then add the ribs, bay leaf, cloves and the necessary salt. Cut the onions in half, brown them in the oven, then add them to the meat together with the bouquet garni. Lower the heat, so that the preparation just simmers, and let it cook for about an hour. After this time, put the bones with the marrow in the saucepan and continue cooking for 1 hour and 1/2-2 hours, then add the vegetables, peeled and cut into chunks, and cook until al dente. In the meantime, prepare the rolls: remove the core of the cabbage and blanch it for a few minutes in a pot of boiling water. Let it cool under cold water, then remove the leaves, one at a time. Every time you remove a layer of leaves, sear the cabbage again, dipping it for a few moments in a pot of boiling water. Melt the butter in a pan and fry the onions cut into brunoise and the bacon and chopped parsley over moderate heat for 5 minutes, then remove from the heat and leave to cool. Pass the sautéed mixture through a mincer, together with the meat and the squeezed sandwich, collect the resulting mixture in a bowl and stir in the minced parsley and garlic, marjoram, salt and pepper. Prepare the rolls by stuffing them with the above compound, then cook them in the meat cooking broth. Serve the meat with the broth, vegetables and rolls.