Holsteiner Kohlpudding (Cabbage and Mince Pudding)

Name: Holsteiner Kohlpudding (Cabbage and Mince Pudding)
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1 piece white cabbage (approx. 1.2 kg); 1 piece stale bread roll; 100 ml milk; 2 piece onions; 600 g mixed minced meat; 1 piece egg (medium); 1 tsp salt; pepper to taste; 1 pinch freshly grated nutmeg; 1 tsp caraway seeds; 2 tbsp butter or margarine; 100 g streaky smoked bacon; 200 ml meat stock; 100 ml cream; 1 tbsp cornflour

A hearty German classic from Schleswig-Holstein: blanched white cabbage leaves and a well-seasoned mince mixture are layered in a pudding basin and cooked in a water bath. Turned out, a moist loaf comes to the table, striped light and dark and firm enough to slice. With it goes a smooth sauce of rendered smoked bacon, stock and cream.

⏱

Cook time

140 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

741 kcal

Calories

39 g

Protein

52 g

Fat

26 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.30 · ~€1.35/serving

Instructions

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
Drain the leaves and pare the thick central ribs flat. Soak the bread roll in the milk.
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
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
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
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
Cook the cabbage pudding in the water bath until the mince mixture is cooked right through and no pink juices run out.
8
Lift the basin out of the water bath and leave it to rest, then turn the pudding out onto a warmed platter.
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
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.