Cabbage Rolls with Vegetable Stuffing
Cut pretzels into small cubes and place in a large bowl. Bring milk to a boil and pour over pretzels. Let stand for about 20 minutes.
Bring a large pot of salted water to a boil and blanch cabbage leaves for about 5 minutes. Drain, rinse in cold water and drain again. Peel celery root and grate coarsely. Peel onion and chop finely. Rinse parsley, shake dry, pluck off leaves and chop finely. Heat butter in a pan and saute onion and celery until translucent. Remove from heat, add parsley. Combine mixture with squeezed pretzel. Season with salt, pepper and nutmeg. Beat eggs and add to the mixture, mix well. If necessary, add some breadcrumbs to make malleable mixture. Arrange savoy cabbage leaves on a flat surface and place stuffing onto each leaf. Roll up and tie with a kitchen string or secure with toothpicks.
Pour about 2 cm of water (approximately 3/4 inch) into a large pot, place steamer on top. Brush steamer with oil and arrange cabbage rolls in it, seam sides down. Cook, covered, for 30 minutes. Remove and arrange on plates. Halve and serve.