Bamberger Cabbage Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white cabbage
- 2 tablespoon lard
- 2 onion (s), chopped
- 250 g oulash, diced
- 500 g minced meat, mixed
- 1 tablespoon caraway seeds
- salt and pepper
- 1 glass white wine
- 6 slices bacon, smoked, mixed
- 1 tablespoon lard
Print Recipe
Pin Recipe Instructions
- Bring the cabbage to the boil briefly, let it sit in the boiling water for 10 minutes, drain and large
- Peel off the leaves. Chop the remaining cabbage.
- Braise the onions in lard, fry the goulash and minced meat in it, add the chopped cabbage. Season with caraway seeds, salt and pepper.
- Pour white wine.
- Grease a fireproof form and line it with cabbage leaves, pour the meat mixture, cover with the remaining cabbage leaves. Spread the pork lard in small pieces and roast in the oven at 200 degrees for approx. 45 minutes covered. Then place the bacon slices on top and fry for another 15 minutes without the lid.
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