Cabbage cap
Krautshäuptchen (also called cabbage cap, in the Kassel area filled cabbage ) is a north Hessian culinary specialty.
preparation
Blanched white cabbage ( savoy cabbage is preferred in some places ) is filled in layers with a seasoned pork meat mass (minced meat) into a special cabbage bowl or a pudding form , in which the dish is cooked in a water bath. The cabbage sticks are turned out of the mold, cut into slices and served with boiled potatoes and mustard sauce or bechamel sauce. Often the sauerkraut slices are fried until golden brown in the pan before serving. The special cabbage cap shapes traditionally used for preparation are still available in stores today, e.g. B. by Dr. Oetker.