Pot Of Cabbage in Middle Hessian Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 minced meat, mixed
- 4 slices toast OR:
- 1 roll, stale
- 1 medium onion (s), finely chopped
- 20 g salt
- 2 g black pepper, freshly round
- 2 teaspoon soy sauce
- 1 teaspoon, heaped mustard, e.g., Dijon
- 1 egg (s)
- 600 g white cabbae, cut into strips
For the sauce:
- salt
- pepper
- 1 pinch (s) nutmeg, ground
- 100 ml whipped cream, whipped
- 3 tablespoon cornstarch
- 2 tablespoon chives, cut into fine rolls
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the white cabbage and cut out the stalk generously in the middle. Now peel off the individual leaves, wash and cut into coarse strips. Drain on a kitchen sieve (possibly a salad spinner).
- Then season the minced meat. Important: prepare a suitable pot or a corresponding shape with a lid (e.g. 2.5 L pudding tin), because the pot is then cooked in a water bath!
- First a layer of white cabbage is layered, then a layer of minced meat, etc. (approx. 3-4 layers). Finish with a layer of white cabbage. Put the lid on and cook for at least 1.5 hours in a water bath over low heat.
- Whip the cream.
- Then pour the broth out of the pot (mold) and set aside. Carefully turn the herb pot onto a serving platter or a bowl with a rim. Strain the collected broth in a saucepan, bring to the boil briefly, thicken with the dissolved cornstarch and fold in the cream. Season to taste with salt, pepper and nutmeg. Garnish the sauce with the chives and serve everything. Cut the herb pot like a cake and distribute it.
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