Pairs well with Jeppe's Cabbage
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Jeppe's Cabbage
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A unique and traditional Danish dish that combines juicy pork, braised white cabbage, and a secret spice blend for an extraordinary taste experience. Named after Jeppe from the mountain, this dish is known for its unusual appearance but delicious flavor.
01:00:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- minced pork - 500 g
- roasted pork, coarsely chopped - 250 g
- breadcrumbs - 85 g
- potato flour or cornstarch - 50 g
- eggs - 4
- cream (13%) - approx. 2 dl
- spice blend no. 3 - to taste (from the cookbook)
- leek - 1
- parsnip - 1
- carrots - 1-2
- white cabbage head - 1
- butter - as needed (for sautéing)
- pork gravy sauce - as needed (for braising)
- medister sausage - as needed (for serving)
- white potatoes - as needed (for serving)
Instructions
- Prepare the Filling: Mix minced and roasted pork lightly with breadcrumbs, potato flour, and eggs. Gradually add warm cream until the mixture is firm. Season with salt and spice blend no. 3.
- Sauté Vegetables: Cut leek, parsnip, and carrots into small cubes and sauté in butter. Let cool.
- Prepare Cabbage: Separate the cabbage head into whole leaves, blanch in salted water, then cool in ice water. Dry thoroughly.
- Assemble: In a greased ovenproof dish, lay large cabbage leaves over the edge. Place smaller leaves at the bottom, add half of the sautéed vegetables, the meat mixture, and then the rest of the vegetables. Fold the cabbage leaves over to enclose the filling tightly.
- Braise: Braise in the oven at 185-200°C with some pork gravy sauce at the bottom, until fully cooked, about 50 minutes to an hour.
- Serve: Arrange the cabbage head on a platter, garnish with a ring of medister sausage. Serve with pork gravy sauce and boiled white potatoes.
