Braised cabbage with minced meat

Ingredients for 6 servings:

• 1 m.-large white cabbage
• 750 g minced meat, mixed
• 2 large onions
• 500 ml vegetable stock
• 2 tsp mustard
• salt and pepper
• Caraway powder
• 1 dash of soy sauce
• goose fat
• n. B. cornstarch

Instructions

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

hearty home cooking

Quarter the cabbage and remove the stalk. Cut the cabbage into strips (1 cm x 4 cm) and fry in batches in a roasting tin with a little goose fat each until light brown; it’s okay if there are a few dark spots. Then set aside in a large bowl. Finely dice the onions. Fry the minced meat in the roasting tin with a little goose fat until crumbly, adding the diced onions halfway through and allowing to become translucent. Remove the mince mixture from the roasting tin. Lightly season the cabbage with salt, pepper, and caraway seeds, and generously season the mince mixture with salt and pepper. Alternate layers of cabbage and mince mixture in the roasting tin, starting with the cabbage and finishing with the cabbage. Mix the vegetable stock with the mustard and soy sauce and pour into the roasting tin. Cover and simmer on the stovetop over low heat for about 1.5 hours. Stir occasionally after 30 minutes at the latest. Towards the end (after about 1 1/4 hours), remove the lid and let the liquid evaporate over high heat, stirring frequently. Alternatively, for a sauce, don’t let the liquid evaporate, but thicken it with a little cornstarch. Season again before serving. Floury potatoes go well with this dish.