Krautshäuptchen

Krautshäuptchen (also Krautshäubchen, filled in the Kassel herb) is a North Hessian specialty.

Preparation

Blanched cabbage ( in some places is preferable to Savoy ) is closed in layers filled with a spiced Schweinemettmasse in a special Krautshäuptchenform or a pudding mold, in which the Court is cooked in a water bath. The Krautshäuptchen be overthrown from the mold, cut into slices and served with boiled potatoes and mustard sauce or bechamel sauce. Often the Krautshäuptchen slices are fried before serving in the pan until golden brown. The special Krautshäuptchenformen traditionally used to prepare it are no longer in stores now.