John Myers
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Danish Carbon Vein (crepinetter) with Cream Cabbage
The perfect danish carbon vein (crepinetter) with cream cabbage recipe with a picture and simple step-by-step instructions.
For the carbon vein
- 650 g Mixed minced meat
- 1 Pc. Fresh onion
- 3 Pc. Peeled garlic clove
- 2 Pc. Grated carrots
- 1 Pc. Egg
- 1 Pc. Bread from the day before
- Salt
- Pepper
- 1 pinch Sweet paprika
For the standards
- Breadcrumbs
For the cream cabbage
- 0,5 Pc. Fresh white cabbage
- 1 Pc. Fresh onion
- 0,25 liter Cream
- 1 tsp Ground caraway
- Salt
- Pepper
- 1 shot Water
“Gerichte-Geschichte”
- Karbonader or Krepinetter are old Danish minced meat dishes, refined and prepared by us Danish-Austrian.
The carbon vein
- Chop the onion, slice the carrots, soften the roll in water. Mix all ingredients thoroughly and knead well.
- Shape the mixture into patties and turn in breadcrumbs.
- Then fry on both sides in hot fat, dab with kitchen paper and serve warm.
For the cabbage (cream cabbage)
- Chop the onion and the cabbage and roast them together in hot oil. Add the salt and the caraway seeds.
- Deglaze with cream and a dash of water.
- Let the whole thing simmer on a low level for about 20 minutes until the cabbage has reached the desired consistency (from firm to bite to soft).
tip
- The carbon veins also taste good cold as a small snack / snack / snack with a little mustard, krenn and bread.
- Or try a Danish smørrebrød: Brush a slice of wholemeal bread with butter, cut a meat loaf in half crosswise and place it on top. Finally, some red cabbage from the glass, kitchen cress and reduced gravy.
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