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. Blanch shell and reserved leaves briefly in boiling water, drain well and chop the removed inner leaves.
Step 2
Fry chopped cabbage and onion in dripping until softened and mostly dry. Cool slightly, mix with breadcrumbs, cooked chopped ham, beaten eggs and seasonings. Pack into shell, cover with reserved leaves, put in a supported baking dish with water and dot with butter.
Step 3
Bake covered about 35 minutes, then uncover to brown 15–25 minutes more. Probe stuffing centre for 74 °C; rest 10 minutes and cut wedges carefully.
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