braised cabbage

Ingredients for 6 servings:

• 1 white cabbage
• 1 kg minced meat, mixed
• 2 slices of sandwich toast
• 2 eggs
• 1 large onion(s)
• Mustard
• salt and pepper
• 2 tbsp, leveled vegetable stock powder
• margarine
• Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

hearty and delicious according to an old GDR recipe

First, knead the minced meat with the eggs, soaked toast, diced onions, mustard, salt, and pepper into a dough as if making meatballs. Melt the margarine in a roasting pan, then add the prepared minced meat in a lump and fry. You can also form and fry dumplings, but I save myself the effort, as the resulting dumplings will vary in size just by stirring. In the meantime, cut the white cabbage into small pieces and fry them in a separate pan in batches until nicely browned. Stir the minced meat in the roasting pan occasionally to prevent it from burning, adding a splash of water if necessary. When the cabbage is finished braising in the pan and is nicely browned, add it to the roasting pan and fry the next batch of cabbage until the entire braised cabbage head has found its place in the roasting pan. Now fill with water until everything is just covered. Season with vegetable stock, salt, and pepper, and simmer on low heat for 20 minutes. Season again and thicken. Serve with boiled potatoes.