Stuffed Cabbage Head
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 onion (s), finely chopped
- 2 egg (s)
- 1 teaspoon mustard
- 2 rolls, stale, soaked in water
- salt and pepper
- 1 cup meat broth for infusion
- 1 cup sour cream
- 1 head white cabbage, small to medium-sized head
- marjoram
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Prepare a smooth dough from the ingredients for the filling - that is, minced meat, onion, eggs, mustard and well-squeezed rolls - and season well with salt, pepper and marjoram. After that, the mass has to pull through for about half an hour.
- In the meantime, remove the large leaves from the cabbage. This works best if you put it in hot water for a few minutes, then the leaves become pliable. The hard central ribs are flattened a little with the knife. Cut the inner small leaves into strips and cook until soft. This takes 7 minutes in a pressure cooker and 40 minutes in a normal pot.
- Grease a round baking dish and line it with half of the large cabbage leaves. Then the cut and cooked cabbage is mixed with the minced meat dough, formed into a large dumpling and placed on the leaves in the baking dish. Cover with the remaining leaves and press firmly, so the original head of cabbage will be reshaped.
- Pour the meat stock, coat the cabbage with sour cream and bake covered in the oven at 200 degrees for about an hour. Finally, thicken the broth with a few spoons of sour cream. Boiled potatoes taste good with it.
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