Bamberg Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g white cabbae
- 2 tablespoon lard for frying
- 2 onion (s), diced
- 250 g pork, diced
- 500 g minced meat, half and half
- 1 tablespoon caraway powder
- salt and pepper
- 1 glass white wine
- 8 slices bacon, thin
- 1 tablespoon lard
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the cabbage. Cut out the stalk and place the head in boiling water for 10 minutes. Peel off 12 large sheets. Finely chop the remaining cabbage.
- Fry the chopped onions, diced pork and minced meat in the lard. Add chopped cabbage. Season with caraway seeds, salt and pepper. Pour in white wine and stew for 10 minutes.
- Grease fireproof form and line with cabbage leaves. Fill in the meat mixture. Cover with cabbage leaves and top with thin slices of bacon. Spread 1 tablespoon of lard in flakes on top. Bake in a preheated oven at 220 ° C for about 45 minutes.
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