CookEat Recipe
German Whole Cabbage Stuffed with Ham and Egg
A hollowed cabbage head refilled with its sautéed leaves, ham, crumbs and egg, then baked whole.
Method
Steps
Step 1
Heat oven to 190 °C. Remove outer cabbage leaves and hollow the head, leaving a sturdy shell.
Step 2
Blanch shell and reserved leaves briefly in boiling water, drain well and chop the removed inner leaves.
Step 3
Fry chopped cabbage and onion in dripping until softened and mostly dry.
Step 4
Cool slightly, mix with breadcrumbs, cooked chopped ham, beaten eggs and seasonings.
Step 5
Pack into shell, cover with reserved leaves, put in a supported baking dish with water and dot with butter.
Step 6
Bake covered about 35 minutes.
Step 7
Then uncover to brown 15–25 minutes more. Probe stuffing centre for 74 °C.
Step 8
Rest 10 minutes and cut wedges carefully.
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