Clean and wash the white cabbage and cut out the stalk in a wedge shape. Cook the cabbage in plenty of boiling salted water for about 10 minutes. Then lift it out of the pot with a skimmer.
Remove soft leaves from the cabbage (see fig. A). Gradually remove a total of 16 cabbage leaves, and cook the cabbage in salted water for 2-3 minutes. Soak the rolls in cold water.
Cut the thick leaf veins of the cabbage leaves flat. Peel and chop 1 onion. Squeeze out the bread roll and knead with minced meat and egg. Then season with salt and pepper. With moistened hands form 8 oval dumplings from the minced mass.
Fold 1 larger and 1 smaller cabbage leaf overlapping each other. Place 1 chopped dumpling in the middle (see fig. B), fold the sides of the leaves towards the middle and roll up firmly. Wrap with thread and tie up.
Heat 2-3 tablespoons of clarified butter in a large casserole dish. Fry the roulades in it over a high heat until they are well browned all around (see fig. C). 3⁄4 Pour on l water. Stir in 1 tsp. stock and bring to the boil. Cover and braise for approx. 45 minutes.
Cut the rest of the cabbage into strips. Peel and chop 1 onion. Heat 1 tbsp. clarified butter. Sauté onion in it. Add the cabbage strips and steam briefly. Approx. 1⁄8 Pour on l water, bring to the boil and add 1 asp.
Stir in broth. Season with salt and pepper. Stew cabbage covered for 20-30 minutes.
Remove the roulades from the casserole, bring the stock to the boil. Mix flour and 4 tbsp. water until smooth, stir into the stock, simmer for about 3 minutes. Season to taste with salt and pepper. Arrange cabbage rolls, braised cabbage and sauce.
Wash parsley, shake dry, chop and sprinkle over it. Boiled potatoes taste good with it. Drink tip: light Pils.