Most types of leafed cabbage is suitable for this traditional but spectacular dish. In Denmark we mostly use the traditional white cabbage.
- Make a light soft minced meat out of the meat, salt, pepper, grated onion, breadcrumb, egg and water (if required).
- Fold in the chopped herbs and chopped gherkin.
- Cut the cabbage in 4.
- Remove the stalk and chop the leaves roughly.
- Boil for 2 minutes in 200 ml water, a teaspoon salt, and a little butter or oil.
- Preserve the water when finished.
- Place meat and cabbage in layers in a greased ovenproof dish, finishing with meat on top.
- Drizzle with a little melted butter and bake on lowest rack for 30 minutes in a 200°C (390°F) preheated oven.
- Sift the gravy from the dish into a pan and add the water from the boiling of the cabbage and a little stock.
- Bring to the boil and thicken with corn flour mixed with a little water.
- Season the sauce with some of the vinegar from the gherkin, and, if desired, a little sherry.
- The aim is to get a slightly sweet and sour herbed taste.
- Serve hot from the oven, with dark bread such as the famous Danish rye bread.
Try this recipe with minced lamb, season with lots of garlic instead of the gherkin. That gives an entirely different taste over the same theme.