Stuffed White Cabbage

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 6.0 (servings)


For the sauce:


Remove the stem from the cabbage head with a sharp kitchen knife. In a large saucepan, bring salted water to a boil and blanch the cabbage head in it for 25-half hours. Cool in a colander, setting the salted water aside. In the meantime, prepare the meat filling from the pork fat, eggs, minced meat, the squeezed pepper, salt, breadcrumbs, nutmeg and an eighth of a liter of water. Carefully remove the leaves from the cabbage head until the center is firm. Cut the curvature of the ribs of the individual cabbage leaves evenly. Finely dice 200 g of cabbage from the center and mix into the meat mixture.

Spread out a colander with a muslin cloth (about 60×60 cm). Fill in two layers of the large outer cabbage leaves and spread about a liter cm thick evenly with the meat mixture. Now alternate layers of cabbage leaves and meat mixture. The cabbage head should repeatedly retain its original shape. Tie the gauze cloth tightly crosswise and stick a wooden spoon handle through it. Boil the salted water repeatedly and hang the cabbage head with the spoon handle. Boil gently for 120 minutes. In the meantime, peel and very finely dice onions. Sauté in fat until translucent. Add tomato and bell pepper paste. Season with salt, pepper and some freshly grated nutmeg. Measure out an eighth of a liter of the cabbage broth, add to the onions with the whipped cream and cook a little.

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