Dithmarscher Cabbage Pudding

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

For the dish you need a tightly fitting pudding mold for the water bath. The exact quantities are also based on the size of the mold.
You don`t need everything from the cabbage, but it must not be too small, otherwise it will be difficult to loosen the leaves and they will also be too small.
Carefully remove the outermost leaves from the cabbage. Peel off the next layer of cabbage leaves in one piece if possible, remove very thick stems or at least cut into them. There have to be enough leaves to completely lay out the inside of the pudding mold, so about 7-8 pieces. Peel off about half of the cabbage leaf by leaf, but the pieces may be smaller. Use the rest otherwise.
Now blanch the cabbage leaves in boiling water until they are soft and pliable.
Grease the pudding pan and line it with the cabbage leaves. Everything should be covered (including the middle thorn), otherwise the minced meat will stick to the mold. Leave about 3-4 cm of cabbage protruding from the top.
Cut a handful of blanched cabbage leaves into very fine strips, mix with the minced meat, egg and some breadcrumbs to form a dough, season with pepper, salt and paprika powder.
Now first press the minced meat mixture and blanched cabbage leaves into the mold in layers, press a little harder, then the leaves nestle against the mold. Finish with the cabbage and fold over the cabbage too.
Close the pudding form and cook in a water bath for about 1 1/2 hours.
Turn the cabbage pudding into a bowl, catch the broth and drain it. Only now lift the pudding pan, otherwise it will be difficult!
Make a sauce with the tomatoes and the cream from the broth and season with salt and pepper, possibly with a little broth powder.
Prepare mashed potatoes from the potatoes, butter, milk and nutmeg.

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