Bramberger Fleich und Kohl
(Bramberger Meat and Cabbage) Recipe

Origin: German Period: Traditional

Ingredients

1 small cabbage
1 tbsp vegetable oil
2 medium onions, chopped
225g lean pork, cubed
450g lean beef, minced
1 tsp caraway seeds
1/2 tsp salt
1/2 tsp pepper
120ml dry white wine
1 tsp vegetable oil
3 bacon strips, thickly sliced

Bramberger Fleich und Kohl
(Bramberger Meat and Cabbage) Preparation:

Method:

Remove the outer, wilted, cabbage leaves and core. Place the cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove with a slotted spoon and drain. Gently pull off 12 leaves and set aside then finely chop the remainder of the cabbage.

Heat 1 tbsp vegetable oil in a pan and add the onions, pork and minced beef. Cook until the meat is lightly browned then drain-off any excess fat and add the chopped cabbage and caraway seeds, salt and pepper. Add the white wine then cover and allow the mixture to simmer for 10 minutes, stirring often.

Grease an ovenproof dish with 1 tsp of vegetable oil and line the dish with half the cabbage leaves. Spoon in the meat mixture then cover with the remainder of the cabbage leaves. Cut the bacon strips in half and arrange on top. Place the dish in an oven pre-heated to 180°C for approximately 45 minutes.

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