Ingredients

• 1 head of red cabbage
• 1 onion
• 2 garlic cloves
• 3 tablespoons purified butter Butterschmalz
• 2 tablespoons parsley chopped
• 10 ounces ground beef or pork or mixed, 300g
• salt and pepper
• cayenne or other chili powder
• 1 teaspoon thyme
• kitchen twine

Directions

1. Wash and trim the head of cabbage and remove the stem.
2. Cook the whole cabbage in water for about 10 minutes. This will make it easier to take the leaves off without breaking them.
3. Take out the cabbage and set aside a scant cup of the cooking liquid.
4. Carefully remove the large leaves one by one and trim any large stems and veins. Set aside.
5. Chop the remaining cabbage finely and sauté it together with the onion and garlic cloves in 1 tablespoon purified butter.
6. Add parsley and let the whole mixture cool down.
7. Combine the mixture with the ground meat and season to taste with salt, pepper and chili powder. Distribute the filling evenly among the cabbage leaves, roll them up tightly and tie them together with kitchen twine.
   In a dutch oven or large pot, lightly brown the cabbage wraps in a sauté pan with 2 tablespoons of purified butter.
8. Add the liquid set from cooking the cabbage and cook over medium heat for about 25 minutes.