Bavarian cabbage pan

Name: Bavarian cabbage pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 1 kg) White cabbage; 2 discs Meat loaf (approx. 150 g each); 1 TABLESPOON Oil; 100 g Sugar; 3 TABLESPOONS Vinegar; 1 TABLESPOON Caraway seeds; 7-10 Tbsp Pepper; 200 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 (approx. 1 kg) White cabbage
2 discs Meat loaf (approx. 150 g each)
1 TABLESPOON Oil
100 g Sugar
3 TABLESPOONS Vinegar
1 TABLESPOON Caraway seeds
7-10 Tbsp Pepper
200 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Peel, wash and cut the potatoes into small pieces. Cook in boiling salted water for about 20 minutes. Meanwhile clean the white cabbage, cut into quarters and remove the stalk. Cut quarters lengthwise into thirds and diagonally into rhombs.
2
Cut Leberkäse into thick strips. Heat oil in a pot, fry Leberkäse in it for about 1 minute and take it out. Let the sugar in the frying fat caramelize lightly. Deglaze with vinegar. Add white cabbage and caraway.
3
Season with salt and pepper. Cover and stew for about 20 minutes. Drain potatoes and let them steam briefly. Bring milk to the boil. Mash potatoes with butter. Add boiling milk bit by bit.
4
Season the puree with salt and nutmeg. Warm the meat loaf in the white cabbage. Arrange white cabbage with meat loaf and puree on plates. Garnish with parsley. Serve with freshly browned butter.