Stuffed Veal with Cabbage Roulades

For the filling: Cut bread into very small cubes. Heat lard in a pan and fry bread until golden brown. Remove pan from heat and let cool slightly.

Rinse liver under running water and pat dry with paper towels. Combine with bread and process through a meat grinder. Whisk egg with a fork and add to liver mixture. Stir parsley into liver mixture.

Season liver mixture with salt and pepper and let rest for at least 1-2 hours. If needed, add 1-2 tablespoons breadcrumbs.

For the veal: Peel carrots and celery root, then cut in half. Rinse and peel celery and leek.

Divide leeks in half lengthwise and slice celery. Cut a pocket into the side of veal and fill with liver mixture, secure with kitchen twine. Season with salt and pepper and boil in water. Add shallots, cloves, bay leaves and juniper to pot and continue to simmer. After about 1 hour, add vegetables and herbs and simmer for another 40-50 minutes.

For the cabbage: Blanch cabbage leaves in boiling salted water for 2 minutes, shock in ice water, set aside 6 large leaves and chop the rest. Peel carrot and mince. Peel and mince garlic.

Combine carrot, garlic and chopped cabbage. Heat 1 tablespoon butter in a pan and cook carrot and cabbage for 2-3 minutes. Season with salt and pepper. Spread mixture onto 6 reserved leaves, roll up and secure with kitchen twine. Heat remaining butter in a pan, add cabbage rolls and pour in wine. Cover and cook for about 10 minutes.

For the sauce: Melt butter in a pan and whisk in flour. Pour in 300 ml (approximately 1.2 cups) of boiled beef broth and wine.