Stuffed Cabbage

Clean cabbage, blanch in salted water for ten to fifteen minutes, drain and cool, place on a gauze cloth. Unfold leaf by leaf from the outside like a flower, not detaching the leaves from the central stalk.

Cut meat into chunks, pass through center disk of meat grinder.

Soak two-thirds of the toast in water, squeeze out, turn through the meat grinder. Add to the meat mixture form. Peel and finely dice half of the onions and add to the meat.

Chop half of the parsley, add to the meat mixture with the eggs. Mix everything with the dough hook of the mixer, season with salt, pepper and Worcestershire sauce.

Carefully remove the inner cabbage leaves, which no longer fold apart, from the stem with a kitchen knife, chop and mix with the filling. Form some of the mixture into a dumpling and place in the center of the cabbage. Place one cabbage leaf on each side over the filling so that the filling is no longer visible.

Later, working from the inside out, spread filling over each cabbage leaf. Assemble the leaves from the inside out one more time to form a cabbage head: They must be tightly together. Tie the gauze cloth over the cabbage head.

Place the cabbage, stem side up, in a casserole, add hot soup or stock and bay leaf. Cover and cook on the lower rack at 200 °C (gas 3) for about 1 and a quarter hours.

Remove the potatoes from the

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