Franconian cabbage casserole

Ingredients for 4 servings:

• 1 white cabbage
• 50 g lard
• 1 onion(s)
• salt and pepper
• ½ tsp caraway seeds, ground
• 1 bay leaf
• 1 clove(s)
• 500 g minced meat, mixed
• 50 g bacon, cut into thin slices
• Butter for the mold
• 2 tbsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cabbage head and briefly soak it in hot water. Remove 6-8 large leaves. Cut the remaining cabbage into small cubes and braise it, dripping wet, in hot lard along with the finely chopped onion, salt, caraway seeds, bay leaf, and cloves. Line a buttered casserole dish with 3-4 cabbage leaves. Mix the braised cabbage with the minced meat and season with salt and pepper. Place the meat mixture on the cabbage leaves and cover with the remaining cabbage leaves. Top with bacon slices and spread with sour cream. Bake in a preheated oven at 200°C for about 60 minutes.