Kruttwìckle

Blanch the 1500 g of cabbage leaves in boiling salted water until pliable, then drain and pat dry.

Finely mince the 400 g of pork, 400 g of beef, 100 g of shallot, 20 g of garlic, and 15 g of parsley.

Combine the minced meats with 150 g of cooked rice, 60 g of egg, 10 g of salt, and 3 g of pepper to form the filling.