Leaves of Cabbage Filled with Smoked Sausage
|Smoked sausages||4 , pierced with a fork (Bratwurst, Knackwurst Or Beerwurst)|
|White sauce||1 Cup (16 tbs)|
|Prepared mustard||1 Tablespoon|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
Trim the cabbage of damaged outer leaves.
Carefully remove six of the outer leaves (four for wrapping and two additional ones for patching).
Trim off the thick white bases and poach the leaves in boiling water for seven minutes.
Remove the leaves and drain them.
Remove the hard core and coarsely chop the remaining cabbage.
Place the chopped cabbage in the boiling water and cook for 20 minutes.
Preheat the oven to 450° F. [230° C.].
Drain the chopped cabbage and put it through the fine disk of a food grinder.
To remove excess liquid put the ground cabbage in a sieve or strainer and press out the water.
Mix the ground cabbage together with the white sauce, add a little salt and pepper, and the savory.