16 Medium cabbage leaves
1 Tsp salt per liter (quart) water
500 g (1 pound) ground beef
1¼ Tsp salt
4 Tsp potato starch
3-4 dl (1 ½ cups) full fat milk
½ Tsp pepper
½ Tsp ground ginger
¼ Tsp nutmeg
5 dl (2 cups) boiling, lightly-salted water
Parboil the cabbage in lightly-salted boiling water until soft, about 2 minutes. Drain well. Cut out the thick stem part.
Preheat the oven to 160 degrees C (325 degrees F). Mix the ground beef with salt and potato starch.
Gradually add milk and season with spices.
Place a spoonful of the meat mixture onto each cabbage leaf. Wrap the leaf around the meat to form a small package. Place the cabbage rolls, seam side down, in a greased ovenproof dish.
Pour over the water and place the dish in a water bath. Back about 30 minutes.
Serve with brown gravy, boiled potatoes and cooked carrots.