Sig's Red stuffed Cabbage

• 8 large red cabbage leafes
• 3 tbsp cider vinegar
• 1 clove
• 1 pinch each of salt,pepper and sugar
• 200 grams brown cepes (close cup brown mushrooms)
• 650 grams ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency )
• 100 grams butter
• 1 egg
• 1 old crusty roll
• 2 tbsp fresh cream
• 1/4 liter beefstock or vegetable stock
• 1 tbsp plain flour
• 2 cup good medium sweet red wine

1. boil the cabbage leaves in 1ltr of water with the vinegar,clove,salt,pepper and sugar (a good pinch of each)for five minutes.Drain well.
2. slice the mushrooms and gently fry for five minutes in butter.Use a blitzer to almost puree the mushrooms.
3. soak the breadroll and sueeze out water mix with minced vegetarian meat equivalent or meat,egg,cream,salt and pepper and last but not least the mushroom puree, make a dough.Divide mixture equally onto the cabbage leafes,tuck in and wrap little parcels.Heat rest butter in oven proof pan and tightly pack in the parcels.
4. Heat oven to medium heat.
5. Cook the parcels for ten minutes then add the stock and cook for a further 50 minutes.
6. thicken the juices with the flour and red wine,boil and season with salt,pepper and sugar.
7. serve with roast potatoes.

red cabbage, vinegar, clove, salt, brown cepes, ground, butter, egg, crusty roll, fresh cream, liter, flour, sweet red wine

Taken from cookpad.com/us/recipes/332247-sigs-red-stuffed-cabbage (may not work)