This is a classic German dish. Although I never used to be a huge fan of cabbage, this totally won me over! The secret is to use enough fat (so the cabbage doesn’t burn or dry out) and enough seasoning. I added cumin to the salt and pepper called for by my Mother-in-law’s recipe, as it helps reduce the potentially gassy effects of the cabbage.
I made this in my beloved crockpot, but if you have a large, heavy-bottomed cooking pot with a tight-fitting lid, this is the traditional cooking method. Just make sure to stir the cabbage/minced meat mixture every so often, to make sure it does not stick and burn.
Ingredients: (makes enough for 4-6 servings)
- 1 small or 1/2 a large head of white cabbage, roughly chopped
- 500g – 1kg minced meat (amount depends on size of cabbage
- 2-3 tablespoons of fat (I used bacon fat, but you could use butter or oil)
- 1-2 tablespoons of cumin seeds
- Plenty of salt and ground black pepper
1. Cook the minced meat, seasoning well with salt and pepper.
2. Put the fat in the bottom of the crockpot dish/cooking pot. Add a layer of cabbage on top and season this well with salt, pepper and cumin. Add a layer of the already cooked minced meat and then cover this with another layer of cabbage, seasoning well. Continue layering the meat and cabbage until you have either used all of it up or there is no more room in the pot! Try to ensure you end with a layer of cabbage.
3. If cooking in a crockpot, cover and cook on Low for 7-8 hours. Stir once towards the end of cooking. Check seasoning.
4. If cooking on the stovetop, cook on a low – medium heat for 2 hours, stirring occasionally. Towards the end of cooking, check the seasoning.
5. Serve with boiled or mashed potatoes.