Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Sig's Kappes Durcheinander (Cabbage Pick and Mix). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sig's Kappes Durcheinander (Cabbage Pick and Mix), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Sig's Kappes Durcheinander (Cabbage Pick and Mix) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sig's Kappes Durcheinander (Cabbage Pick and Mix) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sig's Kappes Durcheinander (Cabbage Pick and Mix) estimated approx 50 minutes.
To begin with this recipe, we must prepare a few components. You can cook Sig's Kappes Durcheinander (Cabbage Pick and Mix) using 15 ingredients and 8 steps. Here is how you can achieve that.
This is a traditional German dish, it was used when men had their metal flasks to take their food to work. The cooked meat , vegetable and potatoes were layered into it, so when at work it could be heated up easy and eaten. Nowadays it is prepared in layers in an ovenproof dish. It is something between a cottage pie and deconstructed stuffed cabbage rolls.
As an extra I served this with garlic ciabatta and tomato and beef gravy. #mycookbook #myfavouriterecipes #German
Ingredients and spices that need to be Take to make Sig's Kappes Durcheinander (Cabbage Pick and Mix):
- 800 grams potatoes, waxy, washed and unpeeled
- 11/2 teaspoons crushed cumin
- 1 medium white cabbage
- 2 tablespoons butter
- 200 gr diced speck or streaky smokey bacon
- 2 tablespoon plain flour
- 1 pinch each salt, pepper, nutmeg
- 250 ml milk or thereabouts (depends on amount of cabbage)
- 350 ml water taken from the cabbage water
- 750 grams mixed mince (pork and beef)
- 2 tablespoons tomato puree
- 1 white or brown onion
- 200 ml dark beer
- 150 ml beef stock
- 1 pinch chilli flakes or chilli powder
Instructions to make to make Sig's Kappes Durcheinander (Cabbage Pick and Mix)
- Wash potatoes, boil in skin with 1 tsp cumin until almost cooked. Quarter cabbage, discard stalks so that you have only bitesize pieces of cabbage leaf, cook leaves only for 3 minutes, set aside 350 ml of cabbage water, run cabbage under cold water, drain well, cover, set aside. When potatoes are done and cooled down, remove skin. Cut the potatoes into slices of about 5mm. Cover, set aside.
- Chop bacon into small bits. Heat 1 tbls butter, add bacon. When fat and juice has been released from bacon but bacon is not burned sprinkle over 1 tbls of plain flour stir well, add milk. Stir until the sauce simmers, thickens and the taste of flour is cooked out.
- Season the sauce with pepper, salt and a little nutmeg, set aside sauce.
- Fry finely chopped onion in a tiny bit of butter. Add minced meat, when browned and softly crumbled add the beer and one tablespoon of tomato puree. Stir
- Stir second spoonful of tomato puree in and cook until creamy consistency is achieved. Brush ovenproof dish with last tablespoon of butter then start layering some cabbage into bottom of dish
- Add sliced potatoes then meat, then a few scoopes of the white sauce. Then keep layering finishing with cabbage and white sauce.
- In a preheated oven 180 °C cook the dish for about 45 to 50 minutes, until it starts to crisp
- I used an instant brown gravy here enhanced with two or three teaspoons of tomato puree and I made some herbed ciabatta.
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