Beef slices with cabbage, Flemish style

Heat 50 g of butter in a pan, add diced onion and shallot. Add eight sliced champignons, stir, cook until done over medium heat, and let cool.

Grind 200 grams of meat with onion and mushrooms, add a yolk, finely chopped basil, and half of the parsley sprigs to the minced meat, season with salt and pepper, and mix thoroughly.

Cut the remaining meat into slices one centimeter thick and pound it — originally done with a mallet, but a hammer will suffice. The edges should be made thin, otherwise the sausages will burst and look unattractive. Season with salt and pepper, fill with minced meat, and roll the slices into roulades, securing with toothpicks. Fry until golden in melted butter.

Place the rolls in a pot, add coarsely chopped carrots and an onion. Pour in broth and wine: the liquid should cover the rolls. Season with salt, pepper, and add cloves. Bring to a boil, then simmer on low heat for forty minutes. Transfer the finished sausages to a warmed plate, cover with foil, and place in a warm spot.

While the sausages are cooking, prepare the cabbage. Finely chop it, place it in a colander, and submerge it in boiling water for five minutes. Remove it and let the water drain. Meanwhile, chop the garlic, remaining onion, mushrooms, and parsley sprigs.

In a deep skillet, heat the butter, sauté the onion until golden, add mushrooms, parsley, and garlic. Fry, stirring, until the mushrooms are done. Add the cabbage to the skillet and cook over medium heat until ready, seasoning with salt and pepper. Serve on plates and add sauce.