Layered herb

Ingredients for 4 servings:

• Bacon, fat
• 500 g minced meat, already seasoned
• 1 m.-large white cabbage
• Caraway seeds
• Salt

Instructions

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

a relic from the GDR era

Place the fatty bacon, cut into slices or cubes, in the roasting pan. The next layer is topped with some minced meat, and the last layer is the washed, pre-blanched, and chopped white cabbage, seasoning each layer with more or less caraway. Continue this process for several layers as described above, except that you omit the bacon and only use minced meat in each layer. The last layer should always be white cabbage. Place the whole thing over a low heat and let it simmer until the cabbage is soft. Currently, you shouldn’t stir the mixture!! You don’t need to add any water either, as the ingredients will produce enough juices of their own. If you do stir beforehand, you just have to stay with it and stir until the cabbage is cooked. Finally, add salt and stir well before serving. Serve with boiled or jacket potatoes. Enjoy! This recipe was a hit with my colleagues back in the GDR days and was very popular.