Viennese meat loaf with creamed savoy cabbage

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak the rolls in plenty of water. Peel 2 onions and chop them finely. Squeeze the bread roll well, knead with minced meat, onions, tomato paste and 2 eggs. Season with salt and pepper. Put half of the minced meat mass on a greased fat pan of the oven and press it to a flat rectangle, put sausages on top of it side by side. Add the rest of the minced meat mixture and form a rectangular roast, press the mixture well. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 3/4 hours

2. 2

   Mix the toasted mixture with 2 eggs. After about 30 minutes of cooking time, place about half of the hash browns mixture on the roast and press carefully, finish baking

3. 3

   Clean and wash the savoy cabbage and cut into fine strips. Peel and finely dice 1 onion. Heat the oil in a large pan and sauté the onion. Add the savoy cabbage and fry. Dust with flour and sauté briefly. Deglaze with 250 ml water and cream, stir in broth, simmer for about 5 minutes. Season to taste with salt, pepper, sugar and nutmeg

4. 4

   Heat a coated pan. Add the remaining Rösti mixture in portions with a tablespoon to the pan (Rösti are baked without fat), fry over medium heat for about 2 minutes on each side. Keep the Rösti warm and process the rest of the mixture in the same way

5. 5

   Wash the parsley and cut it into strips except for one stalk. Sprinkle Rösti with some parsley, mix the rest with the savoy cabbage. Serve roast with savoy cabbage and rösti. Garnish with parsley

Nutrition Facts

KCAL
870 kcal

CARBS
38 g

FATS
56 g

PROTEINS
52 g