Leberkäse with Pointed Cabbage and Paprika on Top with Mustard Dip

5 from 3 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 554 kcal


  • 1 small Cabbage
  • 1 Pepper fresh
  • 6 tbsp Rapeseed oil
  • 1 tsp Sweet paprika powder
  • 2 Discs Meatloaf
  • 100 g Creme fraiche Cheese
  • 3 tsp Mustard
  • 0,5 bunch Chives fresh
  • Salt and pepper


  • Preheat the oven with a tray on the middle rail to 220 degrees. Wash, halve and core the peppers and cut into large pieces. Clean the pointed cabbage, cut into wedges, remove the stalk so that the wedges still stick together.
  • Mix the oil with a little salt, pepper and paprika powder. Mix the oil mixture up to 1El and the vegetables and distribute on the hot tray. Roast in the hot oven on the middle rack for about 15 minutes. Brush the liver cheese with the remaining oil Place on the baking sheet and roast for another 10 minutes.
  • Mix the creme fraiche, mustard, a little salt and pepper in a saucepan, bring to the boil, simmer uncovered over a medium heat for 5 minutes. Cut the chives into fine rolls, stir half into the sauce.
  • Arrange the vegetables with the Leberkäse on plates, sprinkle with the remaining chives and serve with the mustard dip.


Serving: 100gCalories: 554kcalCarbohydrates: 2.5gProtein: 2gFat: 60.5g
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Written by John Myers

Professional Chef with 25 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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