1 tsp. lemon zest, grated Breadcrumbs, to bind.
Using a sharp kitchen knife, remove the stem from the head of white cabbage. Carefully separate the leaves from the head. Heat salted water in a saucepan and blanch the leaves in it for 8-10 min. Take out the white cabbage leaves, drain them well and lay 2-3 leaves on a surface on top of each other. For the filling, put the lamb mince in a large enough bowl. Peel and finely dice the onion and add to the meat. Remove the crust from the white bread, soak it briefly in vegetable soup, squeeze it well and add it to the meat. Add the garlic clove crushed with salt and the eggs to the meat as well and prepare the whole thing into a compact mass. Season the meat mixture with salt, pepper and cayenne pepper. Fold the finely chopped feta cheese into the meat and bind with breadcrumbs as needed. Divide the quantity evenly among the white cabbage leaves. Spread the leaves evenly and twist them into roulades using a wet kitchen towel. Heat the olive oil in the casserole and sauté the peeled and finely chopped onion in it. Remove the skin from the tomatoes, remove the seeds, dice and add to the onions. Fill up with the vegetable soup. Add the thimian branch to the sauce form and bring to a boil once. Put the roulades into the sauce, close the pot and cook in the oven heated to 180 degrees for 20-25 minutes. After the end of the
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