Leg Meat with Cabbage Wraps

For the leg meat with cabbage wraps, fill a very voluminous pot well halfway with water, bring to a boil and briefly blanch (scald) the meat bones in it. Drain into a colander, return to cold water and bring to a boil. Skim off rising foam and add leg meat with salt, bay leaf and cloves.

Cut unpeeled onions in half, brown them in an old pan on the cut side without fat and add to the meat. Reduce heat and simmer without lid for 1 hour. Add marrow bones as well as lovage and continue to simmer for 1 1/2-2 hours until meat is almost tender. Add coarsely chopped vegetables and cook until crisp.

Meanwhile, cut cabbage stalk straight, place cabbage head on a stout fork and dip briefly into boiling water. Rinse under cold running water and peel off the leaves one by one. Blanch repeatedly in between. Drain leaves on paper towels.

Foam butter in a small frying pan, fry onions, bacon and chopped parsley stems very slowly until golden brown and let cool. Put it through a meat grinder together with minced meat, kidney fat and squeezed bread.

Season with spices and garlic and add finely chopped parsley leaves. Remove stalks from cabbage leaves, apply farce and roll into tight wraps. Fold in the ends well and fix with kitchen twine if necessary.

Preparation Tip:

It goes well with potato pancakes, bread horseradish, toasted slices of brown bread with marrow slices.

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