1 lg. cabbage
500 g/ (1 lb.) cooked pork chops
Flour
Parsley
Sour cream
A bread roll soaked in milk and squeezed out
4 to 5 eggs
Salt
A little meat or bone stock

Keeping the cabbage whole, remove the stalk and enough of the inside to leave a good sized hole. Cook in boiling salted water. Drain. Meanwhile make the hash: chop the meat finely. Fry the flour and parsley in a little butter and add the meat, bread roll, one or two eggs and season to taste. Mix well and cook with a little stock until the liquid reduces completely. Stuff the cabbage and place it upside down in an oven-ware dish. Mix the three eggs and sour cream with a little flour and pour over the cabbage. Bake in the oven to a golden brown basting it from time to time with sour cream.