John Myers
Ingredients for 4 servings:
- 1 head of savoy cabbage, alternatively white cabbage
- 600 g minced meat, mixed
- 1 roll, old
- 1 egg(s)
- 1 onion(s)
- 1 tsp mustard
- Salt
- Vegetable broth, granulated
- nutmeg
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Minced meat layered with savoy cabbage or white cabbage
Peel and finely chop the onion. Soak the bread roll and then squeeze out any excess moisture. Mix with the minced meat and season well to taste. Remove at least 6 large leaves from the cabbage head, then cut the rest into fine strips. Sauté briefly – including the large leaves. Cut out the firm middle part of the whole leaves and line a greased pudding dish with them. Now alternate the minced meat and the finely chopped cabbage in the dish. Finally, cover with cabbage leaves. Then close the dish and simmer in a bain-marie for about 1 hour. Drain the broth that forms during cooking in the dish and use it for a light sauce, if desired. Caution: the dish will be very hot when removed from the bain-marie. Turn the dish out onto a plate. Serve with boiled potatoes.
Facebook Comments