A traditional cabbage pot takes your tongue away.
The cabbage stew, which is simmered in the oven, is a delicious choice for your everyday dining table.
Recipe service With Kotikokki.net’s recipe, you make a traditional cabbage pot without unnecessary gimmicks. The spices are marjoram and syrup, as is the case with the classic delicacy.
If there are still lingonberries in the freezer, squeeze them alongside the cabbage pot, as now is the time to empty the freezer of last fall’s harvest.
Cabbage pot
1 kg of cabbage
700 g of minced beef
3 onions
2 cloves of garlic
4 large carrots
2 dl porridge rice
5 days
0.5 dl of dark syrup
1 l of broth
oil
salt
black pepper
meiramia
1. Peel and chop the onions and garlic cloves. Chop the garlic as small as possible.
2. Peel the carrots and slice them into thin slices.
3. Remove the outermost leaves from the cabbage and cut off the stem. Slice the cabbage into thin slices.
4. Bring 5 dl of water to a boil. Add a pinch of salt to the boiling water. Boil the wood rice in water until the water is absorbed into the rice. Stir occasionally to prevent the rice from clumping.
5. Fry the minced meat, onion and garlic in a pan. Season with salt, black pepper and marjoram.
6. Pour the mixture into the pan to wait.
7. Saute carrot slices in oil in a pan. Lift the carrots into the minced meat mixture.
8. Fry the cabbages in a pan in oil in batches. Let simmer under the lid for about 5-10 minutes until the cabbages are slightly softened. Lift the cabbage into an ovenproof dish and pour over the syrup.
9. Pour the minced meat-onion-carrot mixture and boiled porridge into the pan and stir. Add the broth.
10. Cover with foil and place in the oven at 200 degrees. Let simmer for about 1.5 hours. Then remove the lid or foil and leave in the oven for about 30 minutes.
Prescription: Kotikokki.net