16 medium cabbage leaves
boiling water, lightly salted — 1 tsp. salt per liter (quart) of water
500 g (1 lb) ground beef
1 1/4 tsp. salt
4 tsp. potato starch
3-4 dl (1 1/2 cups) full fat milk
1/2 Tsp. pepper
1/2 Tsp. ground ginger
1/4 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° C (325° 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. Bake for 30 minutes.
Serve with brown gravy, boiled potatoes and cooked carrots.