Stuffed Cabbage Leaves.

Arrange the cooked cabbage on a plate and cover with the cooking liquid after testing the seasoning. Serve with boiled or mashed potatoes. This is a very German dish.

The recipe for the meat mix is:
Ground pork
1/3 the amount of onions as pork.
Chopped garlic
Chopped carrots
Chopped sweet red peppers
Chopped celery
A little preboiled rice and white breadcrumbs.
Salt and Pepper
Thyme sprigs.
Slowly cook the onions in olive oil until translucent and then add the rest of the vegetables and let simmer for a little while. Add the garlic and the herbs and allow to cool. Place the ground pork in a large bowl and add the vegetables when cooled. Add the rice and breadcrumbs and knead this mixture until it holds together. Add the seasoning and more garlic if you wish.

Arrange them on a bed of aromates and herbs in an ovenproof dish and add white wine, water and olive oil. Here I added some crushed tomatoes and some mushroom and garlic. Season with a pepper mill at this point. Add some thyme sprigs and some bay leaves. Bake in a medium to hot oven for about 45 mins. Cover with foil halfway through the baking.

Fold the edges in and turn over to form a nice shape. Repeat this until all the leaves are done.

Place the stuffing in the center of the leaves making sure that there is a nice leaf on the outside where it will show.

Strain them and lay them out on a flat surface with the outside of the leaf down.
Refresh them in a bath of iced water and cool them so you will be able to handle them.

Blanche them in a large pot of boiling salted water until they are pliable.

Buy a nice firm cabbage.Break off the leaves and keep them as whole as you can.