Shift lunch

Ingredients for 4 servings:

• 1 small white cabbage (approx. 750 g)
• 600 g potatoes, waxy
• 1 vegetable onion(s)
• 4 tbsp oil
• 500 g Mett (Thuringian style)
• 125 ml vegetable stock
• 40 g butter or margarine
• Salt and pepper from the mill
• possibly caraway powder

Instructions

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

White cabbage – minced meat – potatoes

Clean the white cabbage, quarter it, remove the stalk, and cut it into thin strips. Add the white cabbage strips to boiling water and cook for 3-5 minutes. Then place them in a sieve and drain. Wash, peel, rinse, and slice the potatoes. Peel the onion and thinly slice it. Heat the oil in a pot, sauté half of the white cabbage, and season with salt, pepper, and caraway seeds, if desired. Add half of the potatoes and onion slices. Tear the minced meat into pieces and spread it on top. Layer the remaining potato and onion slices, then the remaining white cabbage, and sprinkle with the spices. Add the vegetable stock and dollops of butter on top. Cover the pot and simmer over low heat for 70-90 minutes. The layered lunch can also be cooked in the oven at around 180°C (convection oven: around 160°C) for around 90 minutes.