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1
Remove and discard the 3 or 4 toughest meter leaves of the cabbage.
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2
Cut out a deep core so that the leaves will separate.
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3
Place the head in a large pot of boiling water.
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4
As the leaves begin to loosen, remove the next 6 to 7 to a bowl.
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5
Keep boiling until another 10 leaves can be removed.
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6
Take out the head.
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7
Cook the 10 leaves until tender and translucent, 15 to 20 minutes.
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8
Drain.
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9
Coarsely chop the first 6 to 7 outer leaves plus enough of the cabbage from the whole head to equal 6 cups (about 1 pound).
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10
In a large skillet, cook the bacon over moderate heat until brown and crisp, about 15 minutes.
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11
Pour off all but 2 tablespoons of bacon fat.
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12
Add the onion, chopped cabbage, caraway seeds, salt and pepper.
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13
Cook over moderate heat until the cabbage begins to brown, about 30 minutes.
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14
Remove from the heat and let cool to room temperature.
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15
Add the potato and egg to the cabbage and mix well.
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16
Melt 1 tablespoon of butter in a large skillet, preferably nonstick.
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17
Cut away the thickest part of the ribs from the reserved cabbage leaves.
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18
Line the skillet with the leaves, placing the rib ends towards the center and letting the leaves overlap the side of the pan.
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19
Fill in the center with a whole leaf.
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20
Fill the leaves with the cabbage bacon mixture.
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21
Press to fill any pockets and smooth the top.
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22
Fold over the overhanging leaves.
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23
Lay additional leaves on top to completely cover.
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24
Pour 2 tablespoons of water around the edge of the pan.
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25
Cover and cook over moderate heat until browned on the bottom, about 20 minutes.
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26
Slide onto a plate.
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27
Melt the remaining 1 tablespoon butter in the skillet.
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28
Invert the pancake onto another plate and slide back into the skillet.
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29
Cook until browned on the second side, about 20 minutes.
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30
To serve, slide onto a plate and cut into wedges.
