Minced Meat Ring Wrapped in Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g savoy cabbae
- 600 g minced meat, mixed
- 2 onions)
- 2 egg (s)
- 1 teaspoon salt
- 1 pinch pepper, white
- 0.5 teaspoon ½ caraway seeds, ground
- 1 roll, stale
- 1 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Cut the stalk from the savoy cabbage, remove the bad leaves and steam the savoy cabbage for 10 minutes in boiling salted water. Then let the savoy cabbage cool, cut into individual leaves, cut the coarse ribs from the outer leaves and chop the inner leaves into small pieces.
- Peel and dice the onions. Soak the bun in cold water. Mix the minced meat with the finely chopped leaves, the eggs, the diced onions, the salt, the pepper, the caraway powder and the squeezed out bun to form a smooth meat dough.
- Brush a ring shape with the rapeseed oil and line it with the large leaves. Distribute the minced meat mixture in the ring shape and cover with the remaining leaves. Close the mold well with aluminum foil and place in a boiling water bath. Cook in gently simmering water for 1 1/2 hours and turn out onto a preheated plate.
- As a side dish: tomato sauce and parsley potatoes.
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