Stuffed Cabbage Head

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.