Cabbage Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat
- 750 g white cabbae
- 1 roll
- 1 egg (s)
- 1 handful ham, diced
- 2 onions)
- 2 tablespoon tomato paste
- liter ⅛ milk
- Salt and pepper oregano, marjoram
- 1 pinch (s) sugar
- Flour, for binding
- thyme
Print Recipe
Pin Recipe Instructions
- Mix the minced meat as usual. Chop the cabbage and cook in salted water. Drain the cabbage - IMPORTANT: Collect the cabbage water (still needed for the sauce) Grease a fireproof dish, spread part of the mince in it. Now a layer of cabbage, then mince again, cabbage, mince. Salt and pepper the layers in between. Put the lid on and bake at 175 ° for about 60-75 minutes.
- The sauce: Fry a handful of diced ham and chopped onions in a little fat. Stir in tomato paste. Pour in about 3/8 liter of the cabbage stock and the milk. Then season everything with salt, pepper, thyme, orgegano and possibly marjoram. Also a pinch of sugar. Thicken with flour, done! Potatoes taste best with this.
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