Cut the bread into small cubes and soak in the milk. Boil plenty of salted water. Cook the whole white cabbage in it for 10 minutes until the outer leaves peel off.
Take out the cabbage, rinse with cold water, drain and remove the outer leaves. Repeat the procedure and peel off three or four times the mass (as indicated above) of large leaves.
For the filling, chop approximately indicated mass (1) from the cabbage head and cut into narrow strips (use the rest elsewhere).
Cut the zucchini into cubes. Mix cabbage strips, zucchini cubes, squeezed bread, eggs, crumbled feta cheese, bread crumbs and thyme leaves (2). Season well with salt and freshly ground pepper.
Lay out the outer large cabbage leaves on kitchen towels. Form a heaping tablespoon of cheese filling in the center of each. Form the cabbage leaves into “sachets” and tie with spaghetti. Place the cabbage sacks in an oven-proof wide cooking pot or roaster.
Peel and finely dice the onions. Blanch the tomatoes with boiling water. Rinse with cold water, peel off the skin and cut in half diagonally. Press out the seeds over a sieve, collecting the liquid.
Evenly distribute diced onion and tomato halves around cabbage wedges. add clear soup and tomato liquid and add remaining thuemian sprigs. Cook in a closed saucepan for about 40 minutes.