Minced Meat Ring in Cabbage

1. give away stem end of savoy cabbage, remove outer leaves. Divide savoy cabbage head into individual leaves and blanch briefly in a little salted water. Remove the leaves, drain and cool. 2.

Remove the coarse ribs from the large outer leaves. Grease a cake springform pan with a wreath insert, spread with the large leaves. Cut small savoy cabbage leaves into pieces.

3. briefly soak rolls in cold water, squeeze and add to minced form. Add onions, eggs, squeezed out bread roll, finely chopped cabbage and parsley. Season with pepper, salt, cumin, saffron, ginger and paprika, mix well. Mince mixture into ring mold, fold savoy leaves over and cover with remaining large savoy leaves.

4.Give a tight seal with aluminum foil and place in a large cooking pot with a little salted water. Cover cooking pot with a lid. Steam minced meat ring in cabbage coat in boiling water for about 1 hour. 5. turn the minced meat ring onto a warmed plate and serve.

Serve with tomato sauce and parsley potatoes.

Cooking time: 1 hours

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