Dresdner Krautwickel

Summary

Ingredients

• 1 kg white cabbage
• 2 tablespoon caraway seeds, chopped
• 200 g minced beef
• 200 g minced pork
• 1 roll
• 2 egg (s)
• 2 onions)
• salt and pepper
• 150 g smoked meat, finely diced
• 2 tablespoon flour
• 250 ml meat broth
• 4 tablespoon sour cream
• 1 teaspoon butter
• Fat, for frying

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Instructions

1. Cut the stalk out of the cabbage and briefly scald the head with boiling water. Peel off the leaves.
2. Lay out 2 to 3 large herb leaves per person next to each other so that they overlap slightly. Sprinkle with caraway seeds.
3. For the filling, mix minced meat, bread roll soaked in water and then squeezed out, eggs, onions, salt and pepper. Knead in the smoked meat cubes.
4. Put the filling on the cabbage leaves, roll up the leaves and hold them together with beef needles. Roll in flour and fry all over in the heated frying fat. Add some chopped cabbage. Pour the broth over the top and let it simmer gently for approx. 1 hour.
5. Refine the sauce with sour cream and butter.

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