12 nice large green cabbage leaves
2 slices of white bread
2 ½ dl milk
2 small veal oysters
400 g minced beef
2 tablespoons parsley, finely chopped (also for
1 onion, finely chopped
2 garlic cloves, finely chopped
salt and pepper from the grinder
1 zucchini, cubed
1 carrot, cubed
1 celery stalk, cut into pieces
40 g of butter
1 dl beef stock
Wash the cabbage leaves and boil them in salted water for about 5 minutes.
Drain well. Cut the bread into pieces and let it soften together with the milk in a container.
Cut the veal shreds into small pieces and put them together with the minced meat, the parsley, the onion, the garlic and the drained bread in the food processor.
Add salt and pepper and add the eggs.
Mix until a homogeneous mixture and spread this over the twelve cabbage leaves. Tie them with a piece of kitchen rope.
Braise the remaining vegetables for 2 minutes in a large pan with some olive oil. Take out the vegetable mix and put the cabbage leaves in it. Pour in the stock and cook over low heat for about 1 ½ hours. Add the vegetable mix again and leave on low heat for another 30 minutes.
Place the stuffed cabbage leaves in a deep plate and add some vegetables. Pour in some more stock and garnish with some chopped parsley.