1 firm white cabbage (3-4 lb or 1 ½-2 kg)
2 tablesp. (50 g) flour
2 oz (50 g) butter
About 1 pint (½ l) stock
Salt and ground white pepper Cream
½ lb (¼ kg) lean pork
½ lb (¼ kg) beef or veal
About 2 dl milk or water
1-2 tablesp. (40 g) flour
1 small onion
Mince the meat (if not already minced) together with the onion and beat all the ingredients together in a mixer, if available.
When beating by hand it is easiest to beat the egg and liquid separately, afterwards adding it to the meat alternatively with the flour and spices.
Leave the forcemeat in a cold place for at least 20 min.
Discard the coarse outer leaves of the cabbage and remove the stem.
Cut off a lid from the place where the stem previously was and hollow out the cabbage with a grape-fruit knife so that about 1 inch (2 cm) remains as a shell.
Stuff with the forcemeat to which a little nutmeg has been added until ¾ of the hollow has been filled.
Close with the lid, binding tightly in all directions with cotton.
Place the stuffed cabbage with lid uppermost in a large saucepan and fill with cold water until just under the lid.
Sprinkle with salt and bring to the boil.
Simmer for about 2 hours until tender, testing the forcemeat with a knitting needle and adding more water if necessary.
Make a white sauce with the butter, flour and cabbage stock, flavouring with nutmeg, salt and pepper and, if liked, a little cream.
Serve with rye-bread and mustard.
Upper picture: very small /half cabbage