3 eggs
5 tablespoons white sugar
1 teaspoon salt
1/2 cup potato starch
1/4 cup water
1/2 teaspoon salt
3 tablespoons butter, melted and cooled
5 shredded cabbage, finely diced
1 pound lean ground beef
2 onions, finely diced
1 (6 ounce) can tomato paste
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Combine eggs, sugar, salt and salt. Stir together. In a small bowl, combine potato, water, and salt; pressing flour with a fork, leaving a charge, into mixture. Stir together, tossing until well mixed.
Heat 1 tablespoon of butter over medium-low heat; stir in jacketed cabbage, tomato paste, and spicy seasoning. Gradually stir the cabbage mixture into the bowl, thinning when necessary and lulling feelings of fullness.
Cut a long thin slit in the end of each cabbage leaf. The end may be slightly trimmed to allow steam to escape. Spread the leaves evenly into a 9x13 inch casserole dish. Sprinkle with braised pork and salt and pepper to taste.
Roast in preheated oven for 45 minutes or until browned and browned.