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Cabbage pudding, classic

updated

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Ingredients for 4 servings:

  • 750 g white cabbage
  • 125 ml broth
  • 1 apple, Boskoop or Cox
  • 500 g minced meat, mixed
  • 1 egg(s)
  • 4 large jacket potatoes
  • 1 bunch of parsley
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

cooked in a water bath

First, roughly chop the white cabbage, simmer in the broth for about five minutes, then drain. Core the apple. Dice the apple and add to the cabbage. Season the minced meat well. Knead the egg and finely chopped parsley. Peel the boiled potatoes and cut into small cubes. Grease a pudding dish, layer the cabbage, minced meat, and potatoes. Close the dish and cook in a water bath for about an hour. After cooking, carefully drain the resulting broth and use it to make a sauce of your choice (cheese sauce goes very well with it). While I cook the sauce, I let the open dish stand in the water bath. To serve, turn the cabbage pudding out of the dish.

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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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