White Cabbage – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg white cabbage
- 20 g mararine or butter
- 250 ml stock, granulated
- 100 g onion (s)
- 1 small Can (s) mushrooms
- 1 tablespoon oil
- 400 g minced pork
- Salt and pepper, freshly ground
- 250 ml milk
- 10 g fat for the mold
Print Recipe
Pin Recipe Instructions
- Clean and wash the white cabbage and cut into cubes. Braise the cabbage cubes in margarine or butter. Pour in the broth. Cover and simmer on a low flame for 5-10 minutes.
- Cut the onion into very fine cubes. Roughly chop the mushrooms. Fry together in 1 tablespoon of oil. Let cool and mix with the minced meat. Season with salt and pepper. Pour in milk and mix everything into a loose dough.
- Cover the bottom of a greased ovenproof dish with 2/3 of the white cabbage cubes, cover with a thick layer of meat batter and cover with the remaining white cabbage. Pour some more broth over it and bake in the preheated oven (175 degrees, gas mark 2, middle rack) for 40 minutes. During this time, if necessary, add a little broth. The casserole blanket should not get too dry or too dark (possibly cover with aluminum foil).
- Serve with hearty farmer`s bread.
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