Scottish eggs to pointed cabbage

Name: Scottish eggs to pointed cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7 Eggs; 2 Onions; 1/2 bunch Parsley; 500 g mixed mince; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 700 g) Pointed cabbage; 1 TABLESPOON Butter or margarine; 5-7 TABLESPOONS Whipped cream; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS Oil; 1-2 TABLESPOONS sauce thickener

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7 Eggs
2 Onions
1/2 bunch Parsley
500 g mixed mince
2 TABLESPOONS Breadcrumbs
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 700 g) Pointed cabbage
1 TABLESPOON Butter or margarine
5-7 TABLESPOONS Whipped cream
1 TEASPOON Vegetable broth
2-3 TABLESPOONS Oil
1-2 TABLESPOONS sauce thickener

Directions

1
Boil 6 eggs hard. Quench, peel. Onions peel, finely dice. Wash parsley and chop finely. Knead minced meat, breadcrumbs, 1 raw egg, parsley, half onions, mustard, salt and pepper. Cover boiled eggs with the minced mass and press firmly
2
Clean and wash the pointed cabbage and cut into fine strips. Fry the remaining onions and cabbage in hot fat for about 3 minutes. Stir in about 150 ml water, cream and stock. Bring everything to the boil, cover and steam for about 10 minutes
3
Heat the oil in a large frying pan. Fry the eggs for 8-10 minutes. Bind the pointed cabbage with sauce thickener. Season to taste with salt and pepper. Arrange everything. Mashed potatoes taste good with it
4
Drink: cold beer