Zubereitung

1. 1

   Remove the outer leaves from the white cabbage, cut out the stalk in a wedge and blanch the head in a large pan of boiling salted water until the leaves come away one by one.

2. 2

   Drain the leaves and pare the thick central ribs flat. Soak the bread roll in the milk.

3. 3

   Peel the onions and dice them finely. Knead the minced meat thoroughly with the squeezed-out roll, the onions, the egg, salt, pepper, nutmeg and caraway seeds.

4. 4

   Grease a pudding basin or ovenproof bowl of about 1.5 l with the butter or margarine and line it with the largest cabbage leaves, overlapping them like roof tiles.

5. 5

   Layer the mince mixture and cabbage leaves alternately, pressing each layer down, and finish with cabbage leaves. Close the basin tightly with its lid or with foil.

6. 6

   Preheat the oven to 180 °C conventional. Stand the basin in a deep roasting tin on the lower shelf and pour in enough boiling water for the basin to stand half-submerged in the water bath.

7. 7

   Cook the cabbage pudding in the water bath until the mince mixture is cooked right through and no pink juices run out.

8. 8

   Lift the basin out of the water bath and leave it to rest, then turn the pudding out onto a warmed platter.

9. 9

   For the sauce, finely dice the smoked bacon and render it in a small pan. Pour in the meat stock and the cream and bring to the boil.

10. 10

    Stir the cornflour smooth with 2 tbsp cold water, thicken the sauce with it and season with salt and pepper. Cut the cabbage pudding into thick slices and serve it with the sauce.