Stuffed cabbage head

Ingredients for 6 servings:

• 1 m.-large white cabbage
• 500 g minced meat
• 2 onions
• 1 egg(s)
• 50 g potatoes, boiled
• 2 rolls, stale, soaked and squeezed
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

from my grandmother’s handwritten cookbook from 1939

The cabbage head is freed of any bad leaves. The onion is finely diced and thoroughly mixed with the minced meat, egg, bread roll, salt, pepper, and grated potatoes. The cabbage head is then placed in boiling salted water for 5 minutes. The leaves will now come off easily and be carefully replaced. Place some meat filling around the inner core of the cabbage head, press down the next leaves firmly, and cover these with more meat filling until the entire head is filled. The cabbage head is then tightly wrapped in a clean tea towel and boiled in salted water for 1.5 hours. The water should only simmer gently; if it boils too vigorously, the meat will be drained. The stuffed cabbage head can be served with onion sauce or tomato sauce. This recipe comes from my grandmother’s handwritten cookbook from 1939.