authentic German stuffed cabbage!

Ingredients:
one large cabbage
12 cups water
2 teaspoons salt (one for the water, one for the meat), 1/2 teaspoon caraway seeds (in the water), 1/2 teaspoon pepper (for the meat) , nutmeg (2 generous pinches for the water, 1 generous pinch for the meat), 1 teaspoon savory (in the water)
4 pounds minced meat (beef or pork: I used a mix and used 2.5 pounds ): note that even this amount of meat was too much for my mold so I used the rest for the BONUS dish. If you have a mold with a ten cup volume, you will use all/most of the meat (3-4 pounds). Keep in mind that a 10 cup mold will likely need more than 7 cabbage leaves to line it (depending on the size of your head of cabbage)
1 tablespoon tomato paste
1 tablespoon mustard (I use a Dijon)
butter to grease the mold
Béchamel sauce:
4 cups of the reserved stock used to cook the cabbage (I found 3 cups were enough but adjust as you go)
3 ounces butter, 4 ounces flour
one onion minced and sautéed
pepper to taste
BONUS DISH: DECONSTRUCTED STUFFED CABBAGE use the left over meat, the left over shredded cabbage, 2 cups water (if you choose to use stock, use the unsalted kind as there is already enough salt in the meat), 1 cup uncooked rice. Simmer until the rice has absorbed all the liquid. Add fresh dill to taste. S & P to taste

[@deecomte504]

Cool 😎

[@Dylan-ro2bp]

He’s back!

[@zack5tab]

lmao, "I havent been posting because of my oven", doesnt use the oven hahahaha

[@dashauswiththomasgun8096]

point taken