Cut white cabbage (without stem, of course) into not too fine strips. Blanch in salted water for 5-10 minutes so that it becomes smooth. Soak the rolls, squeeze them well and knead them with the minced meat, salt, mustard, pepper and eggs to a dough. Mix with the white cabbage, adding caraway seeds to taste. Grease a pudding mold with butter and sprinkle with bread crumbs. Pour in the mixture, close the pudding mold, place in a saucepan with boiling hot water and cook for 75 to 90 minutes. Turn out onto a serving platter, cut into slices at the table and serve with boiled potatoes and plenty of mustard sauce, which should be finished with a fair amount of sour cream or crème fraiche.
Variation 1: Cool the cabbage a little bit, cut it into slices and roast the slices in a frying pan with hot fat until golden brown.
Variation 2: Replace the cooking in the pudding mold with cooking in the oven.
Grease a gratin dish, sprinkle with breadcrumbs and pour in the white cabbage/mashed meat mixture. Sprinkle with breadcrumbs, put some butter flakes on top and bake at 180 °C for 40-60 min. If the surface browns too quickly, cover with aluminum foil.
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