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Minced Meat Cake from Water Bath …

5 from 3 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 234 kcal

Ingredients
 

For the filling:

  • 250 g Mixed minced meat
  • 1 Egg
  • 1 size Diced onion
  • 1 teaspoon Oil
  • 2 tablespoon Breadcrumbs
  • 0,5 teaspoon Salt
  • 0,5 teaspoon Black pepper from the mill
  • 0,5 teaspoon Chilli flakes

Aside from that:

  • 1 kl. head Savoy cabbage
  • Boiling water
  • Butter for greasing the form
  • 30 g Flakes made from branded butter
  • Freshly grated nutmeg

For the sauce:

  • 30 g Butter
  • 30 g Flour
  • 100 ml Sud from the minced meat cake
  • 150 ml Meatsoup
  • 100 ml Cream
  • Pepper, salt, nutmeg

Instructions
 

  • Cut deeply into the savoy cabbage stalk crosswise and deeply cut out the stalk in segments with a large knife. Now place the head of savoy cabbage in boiling water for a few minutes, gradually loosening the individual leaves from the head, then dip briefly in cold water.
  • Drain and cut the thick leaf vein flat. Grease a bain-marie mold and line it up with the savoy cabbage leaves (including the edges).
  • Fry half of the onion cubes in the oil until translucent and allow to cool again, then prepare a minced dough with all the specified ingredients for the filling and press it into the mold. Then put two layers of savoy cabbage on the meat and press everything down firmly. Scatter flakes of butter and nutmeg on top and close the pan tightly.
  • Place the mold in a slightly larger saucepan and add boiling water. The form should be about 2/3 high in the water (at least halfway). Cook in a boiling water bath for about 50 to 55 minutes.
  • Lift the mold out of the water bath, loosen the lid and carefully pour off the liquid that has formed from the contents - it will be used for the sauce. Close the mold again and keep it warm in the water bath until the sauce is prepared.
  • To do this, sweat the butter and flour lightly and gradually deglaze first with the cake stock and then with the meat stock, stirring constantly, until the sauce is nice and creamy. Simmer on a mild heat for at least 7 minutes, then refine with the cream and season again vigorously with freshly grated nutmeg.
  • Turn the minced meat tart out onto a serving platter, garnish with tomato pieces and parsley and serve in "tart pieces" with the fine sauce with small jacket potatoes.
  • Note 8: I made a vegetable with spicy jalapenos from the rest of the savoy cabbage head, which is already in this cookbook at: Savoy cabbage with spicy jalapenos

Nutrition

Serving: 100gCalories: 234kcalCarbohydrates: 10gProtein: 9.6gFat: 17.5g
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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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