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Stuffed Cabbage Head

4 servings

Ingredients

• white cabbage or Savoy cabbage leaves (as needed)
• beef farce (a little)
• meat broth or salted water (a little)
• 2 tbsp butter
• 1 tbsp flour
• mace (a little)
• lemon juice (a little)
• egg yolks (a little)

Instructions

1. Take large leaves of white or Savoy cabbage and blanch them briefly.
2. Place a napkin in a colander and arrange the leaves, from which the thick ribs have been cut out, fairly densely all around inside it.
3. Add a beef farce over it, then more cabbage leaves, and continue until the shape of a small cabbage head is formed.
4. Tie the napkin closed and cook the cabbage completely until tender in meat broth or salted water, tightly covered.
5. When serving, carefully remove from the napkin, place on the dish, pour a little sauce over it, and serve the rest separately.
6. For the sauce, sweat 2 tablespoons of butter with 1 tablespoon of flour until yellow, add as much cold cabbage broth as needed, season with ground mace and lemon juice, and whisk in egg yolks.

Modernized from a treasured 19th-century German cookbook.