Cabbage Rolls in Beer Sauce

Cut bacon, pork tenderloin into small cubes, soak white bread in milk and squeeze out, heat butter, chop onion finely, brown, add sugar and cabbage, season with caraway, seasoning salt and pepper and cook until tender. Mix the mixture with bacon, fillet cubes and white bread, remove from heat, stir in egg yolk and whipping cream, season with marjoram, nutmeg, parsley and garlic, place cabbage leaves on top, spread the mixture on top and roll up. Fry the roulades in butter, add the sliced carrots, leek and celery, pour beer and let them cook. Remove the roulades and vegetables from the meat juice, boil down the juice and refine the sauce with butter flakes. Sprinkle with parsley before serving!

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