Fresh cabbage leaves
Raw or cooked pork, beef, sausage, ham or mushrooms
1 bread roll soaked in milk and squeezed
1 egg
A little lard
Bone or vegetable stock
Eggs and bread crumbs for dipping
Fat for frying

Blanch the leaves and fill them with a stuffing made from the finely chopped meat or mushrooms, the roll and egg. Roll them up and tie with thread. Braise them in the lard and a little stock for about twenty minutes. Allow to cool. Remove the thread, dip in egg and bread crumbs and fry in hot fat to a golden brown.