Green pickled cabbage trouts with persimmons

Chop the onion and cut each persimmon into 6 parts. Blanch 2 cabbage leaves per person for 2 minutes in a large pot with boiling water until they are supple. Rinse the leaves in a colander under cold running water and let them drain well.

Fry the onion with curry powder gently in a frying pan with olive oil. In a bowl mix the mince with the onion mixture and some salt to a slightly sticky mixture.

Form the mince into equal sausages, make sure that everyone has 2 sausages. Cut the thick, hard veins away from the cabbage leaves.

Put a minced meat sausage on each cabbage leaf. Fold the sides of the leaves over the sausages and roll the leaves firmly. Place the cabbage rolls in the baking dish with the parts of kaki in between. Pour the broth onto the bottom.

Bake the cabbage rolls in the oven for 25-30 minutes. Delicious with unpolished rice.