White cabbage casserole

Ingredients for 4 servings:

• 1 kg white cabbage
• 20 g margarine or butter
• 250 ml broth, granulated
• 100 g onion(s)
• 1 small can of mushrooms
• 1 tbsp oil
• 400 g minced pork
• Salt and pepper, freshly ground
• 250 ml milk
• 10 g fat for the mold

Instructions

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

Clean, wash, and dice the white cabbage. Sauté the cabbage cubes in margarine or butter. Add the broth. Cover and simmer over low heat for 5-10 minutes. Finely dice the onion. Roughly chop the mushrooms. Fry them together in 1 tablespoon of oil. Let cool and mix with the minced meat. Season with salt and pepper. Add the milk and mix everything into a loose dough. Cover the bottom of a greased ovenproof dish with 2/3 of the white cabbage cubes, spread a thick layer of meat batter on top, and cover with the remaining white cabbage. Pour a little more broth over the top and bake in the preheated oven (175°C, Gas Mark 2, middle rack) for 40 minutes. Add more broth if necessary during this time. The casserole dish should not become too dry or too dark (cover with aluminum foil if necessary). Serve with hearty farmhouse bread.