Franconian Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 white cabbage
- 50 g lard
- 1 onion (s)
- salt and pepper
- 0.5 teaspoon ½ caraway seeds, ground
- 1 bay leaf
- 1 clove (s)
- 500 g minced meat, mixed
- 50 g bacon, thinly sliced
- Butter for the mold
- 2 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Wash the cabbage and briefly put it in hot water. Remove 6-8 large leaves from it. Cut the remaining cabbage into small cubes and stew dripping wet in the hot lard together with the finely chopped onion, salt, caraway seeds, bay leaf and clove.
- Line a buttered baking dish with 3-4 cabbage leaves. Mix the braised cabbage with the minced meat and a little salt and pepper. Place the meat dough on the cabbage leaves and cover with the remaining cabbage leaves. Cover with slices of bacon and brush with sour cream.
- Cook in a preheated oven at 200 ° C for about 60 minutes.
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