Ingredients

Servings 6

  • 1 lb veal meat
  • 1 lb pork meat
  • 1 lb beef meat
  • 1 pork sausage
  • 1 egg
  • crustless white bread, soaked in milk and water and drained well
  • 1 onion, finely chopped
  • spring cabbage
  • nutmeg
  • salt and pepper

Preparation

45 minutes preparation + 1 hour cooking

Mince the meats and mix with the other ingredients to make oval-shaped meatballs. In you do not have soured cabbage leaves, boil the leaves for twenty minutes in water and vinegar. Then wrap each meatball into the cabbage leaves and tie with a toothpick. Cook over low heat in a pan with olive oil and butter for an hour or so.