Peel onions, 3 cloves of garlic, 1 carrot and celery and cut into 1, 5 cm cubes. Clean the leek, rinse and also cut into 1, 5 cm pieces. Put the vegetables in a saucepan with 1 liter of water, 80 g of salt (if possible, 60 g of it as pickling salt), 20 g of bay leaf spice, thyme, sugar, 1 sprig of rosemary, pepper and coriander seeds, bring to boil and cool. Put the rack of lamb in and marinate overnight in the refrigerator.
For the cabbage rolls, preheat the oven to 180 degrees. Remove the stem from the pointed cabbage and remove the unsightly outer leaves.
Then make the cabbage head in a saucepan with enough salted water until the leaves come off. When cooled, rinse the leaves and drain them well or rub them dry on a dish rack. Set aside 4-6 large leaves, chop the remaining cabbage leaves. Remove the skin from 1 carrot and cut into very fine cubes.
Wash parsley, shake dry and chop finely. Cut the crust of the toast bread into small pieces, finely dice the bread and toast the bread cubes in a frying pan with 1 tbsp. butter.
Separate the egg, whip the egg white until stiff. In a frying pan with 2 tbsp butter, sauté the carrot cubes and the chopped cabbage, season with 1 pinch of sugar and salt. Later transfer to a large enough bowl, add bread cubes, parsley and egg yolks and mix well. Season strongly with salt and freshly ground pepper un
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