Cabbage rolls

From coal take 12 beautiful leaves (remainder of coal is not used) and wash. Cook for 10 to 15 minutes in a pan with plenty of water with salt cabbage leaves. Meanwhile, peel and finely chop. In bowl minced with onion, caraway seed, nutmeg, salt, pepper, curry powder, crumbled biscuit and egg to knead into a cohesive mass. Cut the minced meat into 12 portions and form into rolls. Arrange chop trolls on cabbage leaves, fold up leaves and fix with cocktail stick.

Heat butter in a frying pan and cook cabbage rolls around light brown for approx. 4 minutes. Add 2 dl of water and bouillon tablet and roll rolls covered in a gentle stew for about 25 minutes. Remove the rolls from the pan and distribute them over four plates. Mix whipped cream with cooking juices and heat well. Distribute sauce over cabbage rolls. Serve with boiled potatoes.