One green cabbage (washed and shredded), 16 red-cabbage leaves, four apples (cored and diced), four leeks (washed and shredded), nutmeg, salt and pepper, two tablespoonfuls of parsley.
Blanch the red-cabbage leaves for two minutes, and then let them cool. Stir-fry the shredded cabbage, leeks and apples in butter and olive oil until they are tender, season them with salt and pepper, sprinkle them with a pinch of nutmeg and stir in the parsley. Use this mixture to fill the red-cabbage leaves. Place them in an oven-dish on a bed of any leftover filling. Cover the dish with foil and bake it alongside the potatoes, for just 20 minutes. You can prepare all this in the morning, then chill the leaves and bake them in the evening.