Stuffed cabbage head

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 onion(s), finely chopped
• 2 eggs
• 1 tsp mustard
• 2 stale rolls, soaked in water
• salt and pepper
• 1 cup meat broth for pouring
• 1 cup sour cream
• 1 head of white cabbage, small to medium-sized head
• marjoram
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

old recipe of Bavarian-Swabian cuisine

From the ingredients for the filling—minced meat, onion, eggs, mustard, and well-squeezed bread rolls—make a smooth dough and season generously with salt, pepper, and marjoram. Then let the mixture rest for about half an hour. Meanwhile, remove the large leaves from the cabbage head. This works best if you soak it in hot water for a few minutes; this will make the leaves pliable. Flatten the tough central ribs slightly with a knife. Cut the small inner leaves into strips and cook until soft. This takes 7 minutes in a pressure cooker or 40 minutes in a regular pot. Grease a round baking dish and line it with half of the large cabbage leaves. Then mix the chopped and cooked cabbage with the minced meat dough, form it into a large dumpling, and place it on top of the leaves in the baking dish. Cover with the remaining leaves and press down firmly to recreate the original cabbage head. Pour in the meat broth, brush the cabbage with sour cream, and bake, covered, in the oven at 200 degrees Celsius for about an hour. Finally, thicken the broth with a few spoonfuls of sour cream. Serve with boiled potatoes.