Summary

Ingredients

• 1 head savoy cabbage, approx. 2 kg
• 1 kg minced meat, mixed
• 2 egg (s)
• 4 tablespoon fat (frying fat), liquid, e.g., Biskin special
• 1 teaspoon salt
• 1 teaspoon pepper, white, from the mill
• 1 teaspoon caraway seeds
• 1 large onion (s), diced

For the sauce:

• 2 teaspoons sugar
• 0.5 teaspoon ½ salt
• 1 teaspoon pepper, white, from the mill
• 1 teaspoon nutmeg
• 5 teaspoons powdered sauce for dark gravy
• 0.5 liter ½ water
• 4 teaspoons broth, grained
• Sauce thickener, darker

Also: (for the side dish)

• 1 kg potato (s)
• 2 liters water
• 1 teaspoon salt

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Instructions

1. Quarter the savoy cabbage and cut into coarse strips. Wash, drain well and set aside.
2. Heat the liquid frying fat in a large roasting pot or roaster. Then add the onion cubes and brown. Now add the cut savoy cabbage in portions and fry.
3. Mix the minced meat with the eggs, salt, pepper and caraway seeds and fry separately. Stir more often, it has to be crumbly. Now also put the meat in the casserole with the savoy cabbage and continue to stew, always stirring well (important!).
4. Mix the ingredients for the sauce in a bowl with a whisk so that no lumps remain. Now pour the mixture into the casserole and let it simmer gently for another 25 - 30 minutes. If it is too watery, either let it boil down further or bind with the sauce thickener until the desired consistency is achieved.
5. In the meantime, peel the potatoes and cook them in water with salt as boiled potatoes. Arrange the braised savoy cabbage with the boiled potatoes and serve. As a drink, I recommend a well-chilled pilsner.