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Cabbage Rolls

4 servings

Ingredients

• Savoy or white cabbage leaves (as needed)
• meat farce (a little)
• butter (a little)
• beef fat (a little)
• water (a little)
• roux (a little)

Instructions

1. Remove the ribs from the large leaves of Savoy or white cabbage.
2. After blanching, layer several leaves, fill with meat farce, roll up, and tie with a thread.
3. Melt butter and good beef fat, place the cabbage rolls on top, and add enough boiling water to just cover them.
4. Cover tightly and steam until tender, then remove, remove the threads, and pour the sauce, thickened with a little roux, over them.

Modernized from a treasured 19th-century German cookbook.