White cabbage with lamb

Ingredients for 3 servings:

• 1 small white cabbage, flat, e.g. Jaroma cabbage
• 2 m.-sized onion(s)
• 1 tbsp oil
• ¾ kg minced meat, lamb and beef mixed, or just lamb
• 2 tbsp, sautéed cumin
• 2 tbsp, crushed paprika powder, sweet
• 1 tbsp, crushed paprika powder, rose hot
• Salt
• n. B. water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

Leave the white cabbage whole, but generously cut out the stalk with a knife to create a hollow. Score this crisscross with the knife to allow better heat penetration and speed up the cooking process. Then sprinkle with some of the specified amount of spices. Set aside. Peel and roughly chop the onions. Heat the oil in a wide, deep pot and add the chopped onions. Mix the minced meat with the spices, reserving a small amount. Form a nice round dumpling and flatten it slightly. This is then placed on top of the onions in the pot. Flatten again if necessary. Now place the white cabbage on top of the meatball, with the hollow facing down and the rounded end facing up. If the cabbage is too wide to fit in the pot, you will need to trim off some of the sides. Now add half a cup of water and sprinkle the remaining spices over the cabbage. Now put the lid on and cook everything over high heat, first until the water boils, and then simmer on low heat for about 60 minutes or even longer. I recommend leaving the lid on so that no heat escapes. Later, you’ll hear the pot sizzling. This is a good thing, because the minced meat loses its fat and everything cooks in its own fat and juices. When the dish is ready, carefully remove it whole, place it on a platter or in a deep bowl, and pour the meat juices over it. When you cut it open, you’ll have two nice layers. Mashed potatoes go very well with it.