Traditional Viennese Layered Cabbage with Minced Meat | Hearty Autumn Casserole

Preheat the oven to 180 °C top/bottom heat. Core the white cabbage, remove any wilted outer leaves, and cut the cabbage into approx. 1–2 cm wide strips. In a large pot, heat half of the clarified butter and sauté the cabbage for about 5 minutes until it begins to soften. Season with whole caraway seeds, a little salt, and pepper, pour in 100 ml of beef broth, and braise covered over medium heat for about 8–10 minutes until tender-crisp. Set aside.

Peel and finely chop the onions and garlic. Heat the remaining clarified butter in a frying pan. Sauté the onions until translucent, then add the garlic and mixed minced meat. Brown the minced meat until crumbly and cooked through. Stir in the tomato paste and roast briefly. Stir in sweet paprika powder, finely chopped fresh marjoram, salt, and pepper. Pour in the remaining 150 ml of beef broth and simmer for 3–4 minutes until most of the liquid has reduced.

Grease a baking dish with a little fat. Layer the braised cabbage and seasoned minced meat alternately into the dish – starting with a layer of cabbage and finishing with a layer of cabbage.