White cabbage pan with meat loaf

Name: White cabbage pan with meat loaf
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, white pepper; 1 kg White cabbage; 2 discs (approx. 300 g) Meatloaf; 1 TABLESPOON oil, 2-3 tablespoons sugar; 3 TABLESPOONS Vinegar; 1 TABLESPOON Caraway seeds; 200 ml Milk; 2 TABLESPOONS butter/margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, white pepper
1 kg White cabbage
2 discs (approx. 300 g) Meatloaf
1 TABLESPOON oil, 2-3 tablespoons sugar
3 TABLESPOONS Vinegar
1 TABLESPOON Caraway seeds
200 ml Milk
2 TABLESPOONS butter/margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Peel, wash and quarter the potatoes. Cook in salted water for about 20 minutes
2
Meanwhile clean and wash the cabbage and remove the stalk. Cut cabbage into coarse, meat loaf into short thick strips
3
Heat the oil in a very large pan. Fry the meatloaf for about 3 minutes. Take out. Melt the sugar in the frying fat until light. Deglaze with vinegar. Add white cabbage and possibly caraway. Season with salt and pepper. Cover and stew for 25-30 minutes. Turn now and then
4
Heat milk and fat. Drain and mash the potatoes, adding the milk little by little. Season the puree with salt, pepper and nutmeg
5
Add meat loaf to the white cabbage and heat briefly. Season everything again. Arrange cabbage pan with mashed potatoes. Garnish with parsley