Cabbage pot in Central Hessian style

Ingredients for 6 servings:

• 1,000 g minced meat, mixed
• 4 slices of toast or 1 stale roll
• 1 medium-sized onion(s), finely chopped
• 20 g salt
• 2 g black pepper, freshly ground
• 2 tsp soy sauce
• 1 tsp, heaped mustard, e.g. Dijon
• 1 egg(s)
• 600 g white cabbage, cut into strips
• n. B. Salt
• n. B. Pfeffer
• 1 pinch(s) nutmeg, ground
• 100 ml whipped cream
• 3 tbsp cornstarch
• 2 tbsp chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with white cabbage

Remove the outer leaves from the white cabbage and generously cut out the stalk in the middle. Now separate the individual leaves, wash them, and cut them into coarse strips. Drain them in a colander (or use a salad spinner). Then season the minced meat. Important: Have a suitable pot or dish with a lid (such as a 2.5-liter pudding dish) ready, as the pot will then cook in a water bath! First, layer a layer of white cabbage, then a layer of minced meat, etc. (approx. 3-4 layers). Finish with a layer of white cabbage. Cover and cook in a water bath over low heat for at least 1.5 hours. Whisk the cream. Then pour the broth from the pot (dish) and set aside. Carefully turn the cabbage pot out onto a serving platter or a rimmed bowl. Strain the broth into a saucepan, bring to a boil briefly, thicken with the dissolved cornstarch, and fold in the cream. Season to taste with salt, pepper, and nutmeg. Garnish the sauce with chives and serve. Slice the cabbage stew like a cake and serve.