Cabbage pan with Leberkäse and dark beer sauce

Ingredients for 2 servings:

• ¼ head of white cabbage
• 300 g Thuringian-style Leberkäse, in one piece
• 1 m.-sized onion(s)
• 200 ml dark beer
• 200 ml cream
• e.g. butter
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

very easy

Cut the Leberkäse (meatloaf) – I prefer Thuringian-style Leberkäse, as it has the perfect acidity for the dark beer – into 1.5 cm pieces and sear them until crispy. Then remove from the pan and set aside. Cut the cabbage into bite-sized pieces and quarter the onion. Sauté both in the same pan with a little hot butter until golden brown. Add the Leberkäse, deglaze everything with the dark beer, and simmer, covered, until the cabbage is cooked through but still has a bit of bite. Pour in the cream and reduce slightly to form a thick sauce. Finally, season with salt and pepper to taste.