Brown Cabbage and Klump

Strip the kale from the ribs, rinse, bring to a boil in water and drain. Later, coarsely cut the cabbage or put it through a meat grinder, put it in a large saucepan with the meat (cut into cubes) and the spices and cook until tender. When the meat is almost cooked, the cabbage is topped with the lump.

To make the dumpling, grate the peeled and washed potatoes in the same way as for grated potatoes and mix well with the remaining ingredients. Mix a few tablespoons of this amount with the cabbage.

Heat lard in a frying pan and half-cook some of the lump in it at a time. Put the half-cooked lump mixture on the kale.

Continue in this way with the rest of the mixture until the kale is completely covered at the end. Evenly distribute butter flakes over the dish and finish baking everything together in the stove over low to medium heat.

The kale should only billow slightly so that no liquid gets on top of the lump. The dish is done when the lump is nicely browned to a golden brown.

Tip: Always use aromatic spices to enhance your dishes!

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