Grandma's Dithmarscher white cabbage pudding

Ingredients for 4 servings:

• 1 kg white cabbage
• 800 g minced beef
• 2 m.-sized onion(s)
• 2 tbsp vegetable oil
• 600 g boiled potatoes
• 100 ml vegetable stock
• 1 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp caraway seeds
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Clean the white cabbage, remove the stalk, chop finely, and boil in salted water for 5-6 minutes. Drain the water and set aside. Dice the onions and fry lightly in a little oil. Then add the minced meat and continue frying. Add tomato paste and salt, pepper, paprika, and caraway seeds to taste, and mix well. Now, in a double boiler, layer the cabbage and minced meat first, alternating layers. It’s best to use three layers of cabbage and two layers of minced meat. Then pour in a little vegetable stock. Secure the lid on the double boiler and simmer in a large pot filled with boiling water for 45 minutes with the lid closed. Then drain the stock and turn the pudding out onto a plate. Meanwhile, if you’re hungry, prepare boiled potatoes and a light sauce, e.g., from the “mamatuktuk” database.