Cabbage Head
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage, alternatively white cabbage
- 600 g minced meat, mixed
- 1 roll, old one
- 1 egg (s)
- 1 onion (s)
- 1 teaspoon mustard
- salt
- Vegetable broth, grained
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Soak the roll and then squeeze it out.
- Mix with the minced meat and season well.
- Remove at least 6 large leaves from the cabbage and cut the rest into fine strips. Sauté briefly - even the large leaves.
- Cut out the solid central part of the whole leaves and line a greased cooking pudding mold with it. Now alternately put the minced meat and the chopped cabbage in the tin. Finally cover with cabbage leaves. Then close the mold and cook in a water bath for about 1 hour.
- Pour off the broth that is created in the pan and, if desired, use it for a light sauce.
- Be careful, the mold is very hot when it is removed from the water bath. Turn the mold out onto a plate.
- Boiled potatoes go well with it.
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