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place cabbage in boiling water. Just enough to cover cabbage. cook briskly for 10 minutes. peel off as many outside leaves as you can and then resubmerge cabbage. repeat until you have 12 good cabbage leaves. flatten cabbage leaves and place 1/3 cup frikkadel meat onto one end of cabbage leaf. roll up and secure with kitchen string. place cabbage rolls into dutch oven and cover with beef stock. simmer for 1 hour. remove cabbage rolls and keep warm. add water if needed to make 1 cup of liquid. Add water and flour and cook broth until thickened. serve over cabbage rolls.
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