Blood Sausage Stuffed Cabbage

Preheat the oven to 180°C (approximately 350°F) convection.

Rinse the cabbage and blanch in a pot of boiling salted water for 3-4 minutes. Drain, pat dry and cut out the thick veins. Remove the casing from the blood sausage and dice. Rinse the apples, peel, quarter and core. Cut apples into small cubes. Peel and finely chop the shallot. Sauté the shallot with the apple and blood sausage in 1 tablespoon clarified butter. Remove from heat, mix in the rosemary and season with salt and pepper. Let cool and put the filling on the center of the cabbage leaves, dividing evenly. Fold in the edges and roll up to enclose. Secure with toothpicks and brown on all sides in an oven-proof pan in remaining hot butter. Finish in the oven for about 10 minutes.