Wild Hare Cabbage Wrapper

Mince all ingredients (except cabbage leaves) not too finely, mince one third again (for better binding) and season well. (To test, form a small loaf and fry in oil.) Blanch (scald) cabbage leaves, rinse in cold water, pat dry and place on top. Pat stalk flat and apply minced mixture or position in sausage shape in center of cabbage leaf. Roll up into tight roulades. Coat an ovenproof pan with oil, place roulades and pour a little soup over them. Cover with aluminum foil and steam in a preheated oven at 180 °C for about 30-40 minutes.

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