| How To Cook: |
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1. Remove the outer leaves from the cabbage, blanch them in boiling water for 10 minutes and drain well.
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2. Mix together the minced pork and veal, salt, pepper and nutmeg, add the breadcrumbs and mix a little stock with the filling.
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3. Arrange some of the cabbage leaves on a clean cloth, then cover with a layer of filling, put another layer of cabbage on this, and continue until all the minced meat has been used up.
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4. Gather the cloth together, tie up and boil in salted water for 1½ hours.
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5. Remove the stuffed cabbage leaves from the cloth, put into a fireproof dish, top generously with pats of butter, and brown in a hot oven.
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