Cabbage meatball wrap

60ml oil 3 marrow bones 1 chopped onion 2.5ml salt 625ml water 1 medium cabbage 5ml ground black pepper 5ml ground nutmeg 4 cloves 6 allspice 2 bay leaves 60gr butter 10ml fine, dry breadcrumbs

Meatballs – 5 slices stale bread soaked in water for 5 min. and squeezed dry. 1kg minced steak 7.5ml salt 1egg 10ml chopped parsley

Heat oil in large shallow saucepan and add marrow bones, onion, salt and 250ml water. Braise until golden brown. Separate cabbage into leaves, removing veins but leaving a bit of stalk and wash well. Add remaining 375ml water to the saucepan. Place cabbage leaves on top of the meat and steam for about 10 minutes covered until the leaves are half-cooked and brown. Remove from stove.

Make meatballs with bread and remaining ingredients plus 2.5ml each of pepper and nutmeg. Mix well with spoon. Mixture must be fairly loose.

Make the meatballs by hand about the size of golf balls . Remove cabbage leaves from the saucepan with a slotted spoon. Place a meatball in the centre of each cabbage leaf, roll up into parcels and set aside on a platter. Return saucepan to the stove and bring to the boil over medium heat. The moment the gravy starts cooking, return the cabbage rolls to the pan and sprinkle over remaining pepper and nutmeg, cloves, allspice, bay leaves and butter, cut into small pieces. Finally, add breadcrumbs, cover and steam on low heat for 20 minutes. Serve with white rice

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