Farmer’s Cabbage Casserole
Course: SidesCuisine: GermanDifficulty: EasyThis is a more modern, post-war rendition of what was a common dish for the working class. Ovens were unavailable to most people, so this would have been prepared on the stove or served at a canteen.
Ingredients
1kg Head of white cabbage
2 cups of breadcrumbs (or equivalent in bread)
250ml milk
2 large onions
50g of cured bacon
250g of ground beef or pork
Salt, Pepper
40g Butter Melted
Directions
- Slice the cabbage into thin strips and blanch them with boiling salt water for about 30 seconds
- Soak the breadcrumbs or bread in the milk
- Preheat the oven to 180°C
- Meanwhile, cut the bacon into cubes and fry in a pan over medium heat until the fat has been rendered.
- Dice the onion and add to the bacon and fry until soft
- Add the ground meat and stir
- Squeeze the excess milk from the bread mass and add to the pan as well, then season with salt and pepper
- In a casserole dish, add the cabbage and the mean sautee and mix
- Drizzle the melted butter over the pan and cook at 180°C for 90 minutes