1/2 kilo ground pork
1/2 tsp. dried thyme
1/2 tsp. celery salt
salt, pepper, vetsin to taste
1 small can liver paste
2 tbsp. bread crumbs
1 egg
2 tbsp. chopped walnuts
2 tbsp. oil
2 cups water
12 pcs. cabbage leaves
1 cup evaporated milk
1 tbsp. vinegar
2 tbsp. tomato paste

Mix first ingredients in bowl. Blanch cabbage leaves until wilted. Put 2-3 tbsp. meat mixture on each cabbage leaf and roll and secure with toothpick. Heat oil in frying pan and saute rolls until light brown. Add enough water to cover rolls and simmer for 15 minutes to 20 minutes. Add milk, vinegar and tomato paste and continue to simmer for anonther 5 minutes. Serve hot