Clean the cabbage, remove the large leaves. Boil in lightly salted tap water for five minutes, remove, allow to drain, cut the thick ribs into small pieces. Grease a 1 500 ml water bath pan (Dr. Oetker) with 20 g light butter, spread with the cabbage leaves. Cut the rest of the cabbage into quarters, remove the stalk, cut into fine strips, boil in salted water for two minutes, remove and let drain. Sauté onion in the remaining light butter for three minutes. Add parsley, saute, salt, basil, bell pepper, paprika and thyme. Remove from heat, add the egg, long grain rice and minced meat, then the finely chopped cabbage. Fill the pudding mold with the mixture, folding over the excess blue. Close the mold, put it in a saucepan with boiling hot water (it should offer up to every two finger widths below the edge of the pudding mold). Simmer over medium heat for about 60 minutes. Take out the mold, open it, let the pudding cool for five minutes, carefully tilt it, and strain the liquid in the mold. Add cow’s milk to half a L, cook the light sauce with it, stir in capers, add some more flavor with juice of a lemon and sugar. Turn the pudding out onto a plate, offer the patersia potatoes and sauce for it.
Our tip: Use fresh thyme for an aromatic flavor note!
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