Old Viennese Stuffed Savoy Cabbage Head | Braised Whole

Clean the savoy cabbage and cut out the stalk in a cone shape. Bring plenty of salted water to a boil in a large pot and blanch the whole head of cabbage for about 8 to 10 minutes until the outer leaves are tender and pliable. Lift out, plunge immediately into cold water, and drain well.

Finely chop the onion and garlic. Peel the carrots and slice them thinly. Heat 1 tbsp of clarified butter in a pan and sauté the diced onion and garlic until translucent, then let cool briefly.

In a bowl, thoroughly mix the mixed minced meat with the diced onion and garlic, breadcrumbs, egg, marjoram, caraway seeds, sweet paprika, salt, and pepper.