Bavarian cabbage to meat Pflanzerl

Bavarian cabbage to meat Pflanzerl
Quantity Ingredient
200 g White cabbage
20 g Streaky bacon
2 Onions
10 g Pigs lard
0,5 tsp Sugar
1 tsp Caraway
0,1 l Beef Meat Broth
0,5 tbsp Apple vinegar
0,5 tsp Food starch
Pepper & Salt
250 g Floury boiling potatoes
0,15 l Milk
30 g Butter
1 Egg Yellow
250 g Minced meat
0,5 Buns
1 Organic egg
1 tsp Mustard
1 tbsp Fresh marjoram

For Bavarian cabbage to meat Pflanzerl cabbage in fine strips cut. Dice the bacon and onions. Heat the lard in a pan, fry the bacon well and add half of the onions. Sprinkle with sugar, season with caraway seeds and lightly brown the onions. Add the cabbage to the pot and sauté until soft while stirring. Add the meat stock and vinegar, cover with a lid and braise the cabbage at medium temperature for 30 minutes. Mix starch with a little cold water, bind Bavarian cabbage with it and season with salt and pepper. Cook potatoes as salt potatoes and pour on 100 ml milk. Crush the potatoes with the potato masher. Stir half of the butter and 1 egg yolk into the puree and season with salt. For the meat Pflanzerl minced meat in a bowl fill. Heat the rest of the milk, soften half a roll in it and knead under the minced meat. Mix in an egg, mustard, pepper, salt and fresh marjoram. Heat the remaining butter. With moistened hands form four meat Pflanzerl, press flat and fry for 15 minutes while turning several times. Serve Bavarian cabbage with meat Pflanzerl and mashed potatoes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
824 kcal
50 g
39 g
53 g

(C)opyright by Marions Kochbuch