| How To Cook: |
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1. Rub the meat with salt, pepper and mustard and return to the refrigerator for 2 hours.
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2. Brown in very hot butter and allow cooling.
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3. In the meantime, chop roast meat fine or put through the mincer.
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4. Saute the mushrooms and onion in butter; reserve outside leaves of the cabbage and shred the centers.
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5. Combine the roast meat, mushrooms, onions, and chopped cabbage, add chopped parsley and whole raw egg, season, and mix thoroughly.
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6. Spread the mixture over the meat, wrap in cabbage leaves and cover with bacon slices. Secure with cotton or string.
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7. Add any remaining butter and bake in a hot oven (450°F) for 30-35 minutes.
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8. Remove the string, slice with very sharp knife and serve with its own juice.
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