Savoy Cabbage – Guglhupf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- g 1,000 minced meat
- 1 small onion (s)
- 1 clove garlic
- salt and pepper
- Cumin, as needed
- 1 roll, stale (or toasted bread or breadcrumbs)
Print Recipe
Pin Recipe Instructions
- Remove the outer coarse leaves from the savoy cabbage and use for other purposes, loosen the other cabbage leaves, halve the leaf heart with the very small leaves and cut into fine strips. Bring the cabbage leaves and the leaf heart strips to the boil briefly (approx. 5 minutes), pour everything into a colander to drain and allow to cool / drain.
- Thoroughly mix the minced meat with the finely chopped, possibly fried onion and garlic as well as the finely chopped leaf heart strips and the old bread roll / toast.
- Remove the middle rib from the large savoy cabbage leaves, then line the Guglhupf (or other cake) tin with the cabbage leaves - possibly double.
- Then pour the minced meat mixture into the cake tin, press down a little and place the remaining cabbage leaves on top of the minced meat.
- Put the cake tin in the oven for 2 hours. 160 ° circulating air.
- Let cool down and place on a large plate or cake plate. Serve with delicious rice with a hollandaise sauce or cream sauce.
- Additional information:
- The more pronounced the ribs of the cake pan, the more pronounced the finished Guglhupf, the cabbage leaves with the minced meat mixture adapt very well.
- The cake tin should be fairly tight so that moisture from the cabbage leaves or fat from the minced meat cannot escape - the minced meat then remains nice and juicy.
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