Soak the bread in water, squeeze well, mix with the minced meat, a little bit of mustard, the two eggs, salt and pepper to a thoroughly wet amount (more liquid than meat lump. Cut the (naturally de-starched) white cabbage into not too fine strips and blanch in sufficiently salted water for 5 to 10 minutes until the white cabbage strips are smooth. Drain and cool. Mix with the meat mixture. Generously butter a pudding mold, sprinkle with bread crumbs and pour in the mixture. Close pudding mold and make in a water bath for about Approx. 90 min. Cool the pudding mold a little bit, and then turn the cabbage heads out onto a serving platter. Serve sliced with floury boiled potatoes and lots of mustard sauce.
By the way, there is nothing wrong with throwing the cabbage slices anew into a frying pan and roasting them on both sides until golden brown. It is also very interesting to add a little bit of caraway seeds to the white cabbage meat mass, which, however, does some unpleasant things to the atmosphere if this meal is eaten in abundance… Finally, the cabbage can be cooked as a casserole in the stove without a pudding mold: just put it in a greased gratin dish and bake it at 180 °C for about 1 hour. The best accompaniment is a beer, or a strong country wine, which does not go to the knees in view of the mustard sauce.
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