PREPARATION

Chop the onion into fine pieces and crush the garlic cloves . In a large mixing bowl the onion , crushed garlic , meat , rice , chopped rosemary and thyme . Must not be too moist . The mince Season the meat with a pinch of salt and pepper .

Wash the cabbage leaves , if necessary under running cold water . Bring a large pot of water to boil and add some salt and a pinch of baking soda to it (so the leaves stay nice and green ) . Blanch the leaves very short , about 1.5-2 minutes . Pour immediately drain the water and rinse the leaves under cold running water . Make sure that the cabbage leaves are thoroughly cooled .

Place each half a cabbage leaf portion chopped (about a heaping tablespoon ) and roll the meat mixture into the cabbage . Leave a pat of butter melting in a large casserole or large pan with lid. Grate nutmeg over the cabbage rolls and pour the beer now and the chicken broth over the cabbage rolls are half submerged in the liquid . Place the lid on the pot or pan and bake for an hour about everything .

Serve with boiled or Provençal potatoes → and white glass of white beer.