Franconian casserole (Fraenkischer Krautauflauf)

Category: Meat dishes
Kitchen: german
Franconian casserole (Fraenkischer Krautauflauf)

Ingredients

White cabbage 1 small head of cabbage
Minced meat (beef + pork) 500 g
Onion 1 PC.
Fat 50 g
Bacon 100 g
Bay leaf 1 PC.
Caraway 0.5 tsp
Carnation 1 PC.
Sour cream 2 tbsp. l.
Salt pepper taste
Oil for mold lubrication

Cooking method

  • In Germany, there is a division by type of cuisine. So, for example, there are three main areas: palace, bourgeois and monastery cuisine. Franconian belongs precisely to the third, monastic type. In ancient times, only wealthy people had the right to visit monasteries, so the culinary art developed here at a rapid pace. And since the monasteries of Germany were located mainly on the trade routes through which all spices entered the country, then, thanks to this feature, in the monastic (Franconian) cuisine it became possible to create new flavor combinations and special dishes. So in the recipe that I bring to your attention today, in addition to the cumin, beloved by the Germans, appear, and cloves and bay leaves.
  • Separate 6-8 large leaves from the cabbage, cut off the tough cuttings, blanch for 3-5 minutes and set aside. Cut the rest of the cabbage into cubes and stew together with finely chopped onion on melted bacon for 10-15 minutes. Add bay leaves, cumin and ground cloves
  • Franconian casserole (Fraenkischer Krautauflauf)
  • Simmer, stirring occasionally, for a few more minutes, then remove the bay leaf and add the minced meat to the cabbage. Stir, fry
  • Franconian casserole (Fraenkischer Krautauflauf)
  • Grease a heat-resistant form with oil and line the bottom with the laid-off cabbage leaves
  • Franconian casserole (Fraenkischer Krautauflauf)
  • Then - a layer of minced meat with cabbage
  • Franconian casserole (Fraenkischer Krautauflauf)
  • Then again a layer of cabbage leaves
  • Franconian casserole (Fraenkischer Krautauflauf)
  • And cover the structure with bacon slices. In all the recipes I've seen, the slices were haphazardly spread over the cabbage, but I wanted to add neat German pedantry and weave a bacon rug
  • Franconian casserole (Fraenkischer Krautauflauf)
  • Lubricate the casserole with sour cream and bake in the oven at 180about about one hour. Bon Appetit!
  • Franconian casserole (Fraenkischer Krautauflauf)

Note

A source: 🔗

Rada-dms
Good recipe! Satisfying! We take! :)
gala10
As always, very tasty and externally interesting food is accompanied by an equally interesting story. Thank you!
irman
Larisa, thanks for the informative story and thanks for the interesting recipe. Will do .
tuskarora
Very, very cute. And not very high in calories. cabbage and minced meat is always a good combination.
Elena Tim
It is necessary that the pictures should not say "LariKom", but "LOrikom done"!

I would even say: "Lorikom IS MASTERED" !!!
Marina_K
No, well, you give! I came home from work and saw stuffed onions. I decided that I should try. Then I think, what else is interesting today I missed. I looked, and here is such a casserole that salivation already began to flow. Larissa, bravo. Where do you want to start now?
Irina Dolars
Larissa, the casserole must be delicious
Thanks for the new recipe!
And I was led to weaving from red stripes. At first I thought the carrots were so chopped
Elena Tim
The last picture is a real killer! It hurts to watch!

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