John Myers
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Cabbage Pudding with Onion Sauce
The perfect cabbage pudding with onion sauce recipe with a picture and simple step-by-step instructions.
onion sauce
- 2 Vegetable onions, diced
- 1 tbsp Powdered sugar
- 2 tbsp Tomato paste
- 100 ml Red wine
- 1 l Veal stock
- 120 g Cold butter
- Black pepper from the mill
- Salt
- Oil
Cabbage pudding
- 1 smaller Cabbage
- 500 g Mixed minced meat
- 1 Egg
- 1 tbsp Dijon mustard
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- 1 tbsp Fennel seeds
- 2 Branches Rosemary, the needles finely chopped
- 1 Red Chilli pepper, finely chopped
- 1 baked, soaked Bun
- Black pepper from the mill
- Salt
- Butter
onion sauce
- Heat some oil in a saucepan and fry the onions until translucent, then add the tomato paste and powdered sugar and roast for a few minutes while turning. Then deglaze with the red wine and allow to reduce until a sediment has formed, then deglaze it with enough veal stock that the onions are well covered.
- Allow this to reduce again until a sediment has formed, then extinguish it again. Repeat this until the veal stock is used up. When you add the last veal stock, set the temperature to the lowest level and add the roasting stock from the cabbage pudding (see how to prepare it), bring to the boil and then quickly stir in the ice-cold pieces of butter and add the sauce to it and season with salt and pepper.
Cabbage pudding
- Remove the leaves from the pointed cabbage and blanch them in boiling water for a few minutes and then drain well. Butter a refractory tin very well.
- Put the squeezed out roll in a bowl along with the minced meat. Add the egg, mustard, shallot, garlic, fennel, rosemary, chilli, pepper and salt and knead everything well to form a homogeneous dough.
- Now line the casserole dish with the largest pointed cabbage leaves so that you look generously over the edge, because this will also seal the pudding at the end. Now pour in a third of the minced meat and distribute it well with the back of the spoon and press firmly. Now cover this mass with cabbage leaves and then fill in the second third of the mince mixture, cover this again with cabbage leaves and fill in the rest of the mince mass and cover with the large leaves from the beginning and use a few other leaves to help.
- Cover the pan well with aluminum foil and cook in the oven preheated to 150 degrees for 70 minutes. Then remove the aluminum foil and turn the pudding out onto a baking tray or an ovenproof plate, pouring the gravy into the onion sauce. Brush the cabbage pudding with a little butter and bake it in the oven at 220 degrees for about 15-20 minutes so that it gets a good color.
- Then serve the cabbage pudding with the onion sauce and boiled potatoes.
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