Franconian-Style Stuffed Cabbage

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

Rinse cabbage and blanch for 3-4 minutes in boiling salted water. Drain, pat dry and trim thick veins. Remove skin from blood sausage and dice. Rinse apple, peel, quarter, core and cut into small cubes. Peel and finely chop shallot. Sauté shallot, apple, and blood sausage along with the veal sausage in 1 teaspoon hot butter. Remove from heat, mix in the rosemary and season with salt and pepper. Let cool and divide the meat mixture among cabbage leaves, placing in the center of each leaf. Turn and fold each leaf to form a cylinder. Sear rolled cabbage leaves in remaining butter in an oven-proof pan until each side is brown. Sprinkle with plucked rosemary leaves and bake for 10-15 minutes in the preheated oven.