Prepare a meat dough from the mince ingredients.
Clean the cabbage, cut into quarters and cook in boiling salted water for 5 minutes.
Butter the pudding mold, line with cabbage leaves, layer cabbage leaves and mince (mince at the beginning and cabbage at the end) and cook for 2 hours in the closed mold in a water bath.
You can also bake everything together in a gratin dish with a lid in the oven. Make sure that nothing burns! For the sauce, mix the capers, the egg yolks, the juice of one lemon and the sugar in a small bowl.
Prepare a roux, deglaze with beef broth and add the egg yolk-caper mixture. To do this, first temper the egg yolks with the hot sauce by the tablespoonful, and only then add them to the sauce. Do not make more ! Season to taste with salt, clear soup, sugar, lemon.
Serve with boiled long grain rice and boiled potatoes.
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