Products Needed:
1 1/3 lb (600 g) white cabbage
7 oz (200 gm) mutton fullet
4 onions
6 tbsp melted butter
1 slice wheat bread
1/2 cup milk
2 cups meat stock
2 carrots
salt
parsley greens
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Directions: Wash cabbage, plunge it in boiling water for 10 minutes, take off and dry. Loosen the cabbage leaves, cut off stump.
To make stuffing, chop 2 onions and sautee in 1 tablespoon butter. Mince mutton, mix with fried onion and soaked in milk bread, season with salt and pepper. Stuff the cabbage.
Melt the rest butter in a pan. Put the stuffed cabbage in the pan, pour with stock, add cut into quarters carrot and the rest onions, chopped greens, add salt and pepper. Bring to a boil, then reduce heat and braise for 2 hours.
Cut the cabbage into halves before serving, garnish with greens, potato or rice.
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