Steam the savoy cabbage, season the minced meat with onions, salt, pepper and egg and mix it in. Loosen the savoy cabbage leaves individually and dry them, then roll the ham and minced meat onto the savoy cabbage leaves, etc. until you have reached the amount where you need it. Now in the pan of everyone Fry the sides well, I fry them over a low flame, turn them more often because savoy cabbage and mince give off liquid, you don't need a broth. I'll make a salad with the rest (savoy cabbage) (recipe will follow) You can make a good sauce out of the fat from the shutters.

To the sauce ;; Sear the tomato paste in the pan in the fat, deglaze with the vegetable stock, season with salt, pepper, chilli and mustard, then bind with a sauce thickener.

You can take wirsig or white cabbage, I now have white cabbage.