Serves 6

Cut the cabbage in half and carve out the core. Using a long sharp knife, cut the cabbage into julienne strips. Discard the thicker ribs of the cabbage leaves. Sprinkle the cabbage with 1/2 teaspoon of salt and rub the strips with your hands to make them softer and juicier. Cut the onion and apple into julienne strips and combine with the cabbage, mayonnaise, and carrot shavings. Add salt and sugar to taste, then chill.

  Peel potatoes, cook in lightly salted water until done and grind in a mincer. Knead dough on a floured surface, then roll out and cut into pieces. Make flat rounds. Shred cabbage, salt and leave until juicy. Put in a pan with melted butter, stir, cover and stew. Chop onion finely and fry in oil. Combine onion and cabbage, add salt and pepper and stir in eggs. Cool down the filling. Put a spoonful of filling in the center of a round, pinch the edges and fry in oil.

  Pour over gelatin cold boiled water (1 part gelatin: 9 parts water). Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Strain carefully. Peel orange, chop finely oranges, sprinkle with sugar and leave for a half an hour aside. Put the rest of sugar in the pan, pour over 1 1/2 cup water and bring to boil. Add gelatin to syrup and orange peel finely chopped .Stirring syrup regularly with a spoon, bring to boil on low heat and add orange juice. Strain syrup, cool down and pour half into moulds. Let congeal, then put orange slices and pour another half over.