Baked white cabbage boats

Ingredients for 4 servings:

• 1 small white cabbage
• Salt
• 600 g potato(s), waxy
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp peppercorns, green
• 500 g minced meat, mixed
• 1 tbsp mustard, medium hot
• 2 tbsp horseradish (jar)
• Pepper from the mill
• Butter or margarine for the mold
• 250 ml vegetable stock
• 200 g processed cheese
• 250 g curdled milk (cream curdled milk)
• 1 tbsp caraway seeds
• 1 pinch of nutmeg
• 100 g cheese (Emmental), grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Clean the white cabbage, remove the leaves, and cut out the stalk. Blanch the leaves briefly in salted water, then drain well. Stack 2-3 leaves on top of each other on the work surface. Wash the potatoes, cook in salted water until al dente, let cool, and peel, then halve or quarter. Clean, wash, and finely chop the onion and garlic. Add to the minced meat along with the peppercorns. Stir in the mustard and horseradish, and season with salt and pepper. Place the minced meat on the cabbage leaves and roll them up. Place the potatoes and the white cabbage pieces in a greased dish. Mix together the vegetable stock, processed cheese, and sour cream. Season with caraway, salt, pepper, and nutmeg, spread over the casserole, and sprinkle with Emmental cheese. Bake in a preheated oven at 180°C – 200°C (convection oven: approx. 160°C – 180°C, gas mark 3) for approximately 20 to 25 minutes. Serve immediately.