Braised cabbage

Ingredients for 4 servings:

• 1 m.-large white cabbage
• 500 g minced meat, mixed
• 1 clove(s) garlic
• 1 small onion(s)
• salt and pepper
• 1 egg(s)
• Breadcrumbs
• 250 ml broth, clear
• margarine
• potato flour
• Paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

GDR – Recipe

Chop the white cabbage (not too finely, not too large). Heat the margarine in a large pot, fry the chopped cabbage until brown (adding a little more margarine every now and then, turning occasionally). Then add pepper, salt, and 125-250 ml of clear broth, stir, and simmer covered over low heat. Turn occasionally and add a little more water or broth if necessary (just enough to prevent the cabbage from burning). Meanwhile, mix the minced meat with the finely chopped onion, garlic, salt, pepper, paprika, egg, and breadcrumbs. Form small dumplings, fry them until browned, add them to the cabbage along with the fat, and braise. When the cabbage is a nice brown color and soft, it’s almost done. Now add the broth to the cabbage and thicken slightly with potato flour (potato flour mixed with cold water is neutral in flavor, binds very well, and doesn’t form lumps). Boiled potatoes go very well with this dish.