Cabbage pudding

Ingredients for 4 servings:

• 500 g minced meat
• 750 g white cabbage
• 1 roll
• 1 egg(s)
• 1 handful of ham, diced
• 2 onions
• 2 tbsp tomato paste
• ⅛ liter milk
• Salt and pepper, oregano, marjoram
• 1 pinch(s) of sugar
• Flour, for binding
• Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the minced meat as usual. Finely chop the cabbage and cook in salted water. Drain the cabbage – IMPORTANT: Retain the water (you’ll need it for the sauce). Grease an ovenproof dish and spread some of the minced meat in it. Now add a layer of cabbage, then more minced meat, cabbage, and minced meat. Season the layers with salt and pepper as needed. Cover and bake at 175°C for about 60-75 minutes. The sauce: Brown a handful of diced ham and finely chopped onions in a little fat. Stir in the tomato paste. Add about 3/8 liter of the cabbage broth and the milk. Season everything with salt, pepper, thyme, oregano, and marjoram, if desired. Add a pinch of sugar. Thicken with flour, and you’re done! Potatoes go best with this.