in Germany

braised cabbage

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Ingredients for 4 servings:

  • 1 kg minced meat, mixed
  • 1 large onion(s), diced
  • 1 egg(s)
  • salt and pepper
  • 1 kg white cabbage, raw, cut into wide strips
  • 500 ml meat broth
  • 3 tbsp olive oil
  • Paprika powder and garlic

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Mix the ground beef with the egg and diced onion and season well. Season to taste and let stand for about 20 minutes. During this time, chop the cabbage. Heat the oil in a large pot. Form small meatballs and add them to the pot in layers with the cabbage. Season each layer of cabbage with salt and pepper. Be careful not to overseason; it’s better to season again at the end. When the pot is full, put the lid on and simmer the mixture for about 30 minutes. Stir every 10 minutes and deglaze with a little broth every now and then. After about 2 hours, the braised cabbage is ready. Boiled potatoes go very well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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