1 ea cabbage head.
Filling:.
250 g pork mincemeat.
250 g beef mincemeat.
3 ea onion.
200 g smoked lard.
2 tb finely chopped parsley.
3 tb bread crumbs.
3 tb butter.
salt.
ground nutmeg.
100 g sour cream

Cut out the heart from a cabbage head and cook the head in lightly salted boiling water for 10 minutes, take out, dry a little. Turn back the first large leaves and cut out the small ones from the middle.For the filling: cube a half lard and fry with chopped onion. Combine mincemeat with rice, breadcrumbs, spices, finely chopped cabbage leaves from the middle, onion and lard. Sprinkle the inside of cabbage with salt, put lard pieces on the bottom and stuff with the filling. Unbend the leaves and press tightly. Put the cabbage head on a baking sheet, add water so that the surface of the head will not burn. And cover the top with foil. Fry in the oven, pouring over the jus from the sheet regularly.
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