Cabbage Rolls Stuffed with Meat

 Cut thick veins of cabbage leaves flat and blanch leaves in boiling salted water for 2 minutes. Drain and rinse in cold water, pat dry. Soak bread in lukewarm water. Mix ground beef with egg, mustard and well-squeezed bread, knead well and season with salt and pepper.

Arrange 2 cabbage leaves, overlapping, on a flat surface and place meat mixture in the middle. Roll up tightly and tie with a kitchen string. Prepare 3 more rolls in the same manner. Heat butter in a roasting pan and cook rolls until golden brown on all sides.