Bavarian cabbage meat loaf

Bavarian cabbage meat loaf

Bavarian cabbage meat loaf is baked in the oven. It tastes very juicy and hearty. In a large saucepan, bring plenty of water to the boil and add a generous pinch of salt. Remove the outer leaves from the white cabbage and cut out the middle stalk. Add the white cabbage to the boiling water, remove from the water after 1 to 2 minutes and remove the outer leaves. Continue until you have removed eight leaves. Cut 300 g of the remaining white cabbage into strips and an onion into cubes. Heat the lard in a saucepan, stew the onions and white cabbage until soft. Season with pepper from the mill, salt and caraway and allow to cool slightly. Knead minced beef with eggs and breadcrumbs and season with pepper, salt and coarsely chopped parsley. Knead white cabbage strips with minced meat. Preheat the oven to 190°. Cut the thick stems of the leaves flat. Place 4 leaves slightly overlapping in an elongated baking dish. Place the minced meat on top and form into a long meat loaf. Bavarian cabbage meat loaf is covered with the remaining leaves and bacon strips, as shown in the picture above, and tied with kitchen thread. Bavarian cabbage meat loaf is baked on the middle rail for 45 minutes.

Servings: 4, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
345 kcal
20 g
32 g
18 g

(C)opyright by Marions Kochbuch