A home classic. This recipe contains no rice and is flavored with allspice. It can be served with mushroom sauce and raw, stir-fried lingonberries.
Cabbage has been used in cooking and as a food since ancient times. It is difficult to say exactly how long cabbage has been used, but there is documented use of cabbage in cooking and medicine as early as 3000 BC in ancient Egypt. So we have been using cabbage for thousands of years.
4 servings
700 g white cabbage
1 tsp salt
1 pinch black pepper
1 tbsp light syrup
800 g mixed minced meat
1 yellow onion
1 egg
2 dl whipping cream
2 tbsp Japanese soy sauce
2 tbsp veal stock
0.5 tsp ground allspice
1 tsp salt
0.5 tsp black pepper
Preheat oven to 200 °C (392 °F).
Cut the cabbage into cubes, approx. 2 x 2 cm.
Sauté the cabbage until soft in batches. Season with salt and pepper. Add the syrup.
Chop the onion and sauté until soft.
Mix the minced meat, onion, egg, soy sauce, cream, veal stock, allspice, salt and black pepper.
Add 1/3 of the cabbage to the minced meat and mix.
Place 1/3 of the remaining cabbage in the bottom of a greased ovenproof dish.
Add the minced meat and cover with the remaining cabbage.
Bake in the middle of the oven for about 40 minutes.
