Rheindahlener braised meat

Ingredients for 4 servings:

• 200 g minced beef
• 2 onions, red
• 2 eggs
• 1 tbsp capers
• 1 tsp caraway seeds
• 1 tbsp mustard, medium hot
• 1 small head of white cabbage
• 250 ml meat broth
• salt and pepper
• 80 g clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

according to grandma’s recipe

Clean the white cabbage and cut a 1 cm thick slice off the top to keep the head upright. Using a sharp knife, first remove the stalk, then hollow out the cabbage. Bring salted water to a boil in a tall pot large enough to hold the whole head. Simmer the cabbage gently for 45 minutes – do not boil, or it will fall apart. Chop the onions and mix well with the eggs, ground beef, and the other ingredients. Stuff the drained cabbage with the onions. Heat the clarified butter in a casserole dish, add the cabbage, and simmer over low heat for about 60 minutes, adding stock occasionally. When the cabbage is tender, cut into quarters and serve hot with a little stock.