Kohlauf

For the cabbage casserole, chop the onion, parsley and marjoram and slice the garlic. Remove the outer leaves from the cabbage, wash, quarter and remove the stalk.

For the filling, first finely chop the onion. Soak the bread roll in milk and squeeze it well. Mix well the minced meat and the soaked breadcrumbs, eggs, salt and pepper.

Grease a baking dish (or oven-proof frying pan) and sprinkle with breadcrumbs.

Bring the cabbage, garlic, onion, marjoram and parsley to a boil in the beef broth, remove and drain.

Spread half of the cabbage in the baking dish, spread the minced mixture on top and cover with the remaining cabbage. Whisk the sour cream with the eggs and pour this mixture over the cabbage casserole.

Bake in the preheated oven at 180°C for about 45 minutes until the surface is nicely browned.

Remove the finished cabbage casserole from the oven, let it cool down a bit and enjoy.

Preparation Tip:

An excellent charcoal casserole recipe!

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