Stuffed Cabbage with sour/sweet sauce

Ingredients for Stuffed Cabbage with sour/sweet sauce

Instructions for Stuffed Cabbage with sour/sweet sauce

To prepare the Stuffed Cabbage with sour/sweet sauce recipe, please follow these instructions:

Hvidkåls head is split into 4 quarters through the stalk. The stick is removed on each piece. The 4 pieces shared again lengthwise, then into thin slices and chop crosswise.

White cabbage in a 7 l saucepan, which tilsætes approximately 1.5 litres of water and salt and brought to the boil.

The minced pork stir with water, eggs, onions and spices. Forcemeat can possibly. rest a ½ hour.

The cabbage boiling about 1 quarter. then stir in the cabbage so that it falls a little bit together and prepare a Groove in the cabbage, and forcemeat is allocated a little at a time into the Pan width, while a little cabbage spread over forcemeat so that there finally is a layer of cabbage at the bottom and at the top with sausage meat in the middle. the pan to the boil and cook further approximately ½ hour.

Then prepare the gravy. melt the margarine and Add flour, which is stirred well, then gradually add soup and vinegar while stir well, add sugar a little at a time so that it tastes to at will if necessary. with a little salt.

Tips:
If no one has 8 dl of soup back when cabbage and sausage meat are done, add the correction. a little more boiling water into the Pan so that there will be enough for the gravy.