We got this recipe out of a book sent to us from a dear friend in Braunschweig Germany located in lower Saxony.  Funny how so many of the countries in that area have similar recipes. This is reminiscent of Polish galobki minus the inclusion of rice with the meat, and more of a gravy than a tomato sauce.

Serves 6-8

4 teaspoons/20ml/20g Mumme (malt beer concentrate)

2 medium heads white cabbage, cored, boiled and leaves removed

2 pounds/1kg ground, seasoned pork ( we used freshly ground turkey thighs)

2 tablespoons/30ml/18g caraway seeds

2 teaspoons/10ml/12g Fondor (seasoned salt)

3 eggs

Salt and pepper

1 cup/250ml/244g beef, pork or brown chicken stock

1-2 cups/250-500ml/150-300g dry breadcrumbs

3 tablespoons/45ml/23g flour

1/2 cup/125ml/118g water

1 teaspoon/5ml/5g caramel colour (optional)

Vegetable shortening or Pork fat for frying

Remove the core from the cabbage.  Place in salted boiling water with caraway seeds.  Reduce the heat to let it simmer.  The cabbage leaves will slowly release themselves.  Let them stay for a few minutes once released and remove them to a plate, reserving the cooking liquid.  Mix the meat with the eggs, breadcrumbs, half of the Mumme, and pepper.  Form into 6-8 meatballs. Place the meat onto the cabbage leaves.  Fold the edges over and roll up.  Secure with kitchen twine.  Brown the cabbage rolls all over in the grease until golden.  Place the seared rolls into a pot, cover 3/4 of the way with the cooking liquid, add the stock and season with Fondor and remaining Mumme and pepper.  The rolls should be just  covered with liquid.  Simmer for about 30 minutes.  Remove the cabbage rolls from the sauce.  Thicken the sauce with flour mixed with a bit of water.  Taste and adjust seasoning.  Add colouring if using.  Serve with boiled potatoes (we use mashed).