Remove the green leaves from 3–4 small headsof cabbage, halve each head, and drop into salted water. Let the cabbage come to a boil twice, drain in a coarse sieve and, when it has cooled, cut out the cores. Stuff a forcemeat between the leaves, fold each half into a kind of oblong head of cabbage, and tie it up with thread. Arrange the parcels of cabbage in a saucepan greased with ½ spoon butter and scatter several pieces of butter on top. Set the pan on coals, cover with a lid, and spread hot coals over the lid. Let the cabbage brown slightly.
For the stuffing, chop 1 piece of roast veal and mix with boiled, peeled crayfish claws and tails. Add 1 spoon chopped beef suet, ½ French roll soaked and squeezed out, ¾ glass sour cream, 1 egg yolk, 1 egg, 1 spoon crayfish butter, nutmeg, and salt. Mix thoroughly.