Old Viennese Layered Cabbage with Minced Meat | Hearty from the Oven

Cut out the core of the white cabbage and cut the cabbage into bite-sized pieces (approx. 2–3 cm). Peel and finely chop the onion and garlic. Preheat the oven to 180 °C top/bottom heat.

Heat half of the clarified butter in a large pan or roasting pan. Add the chopped cabbage, season with caraway seeds, a little salt and pepper, and sauté over medium heat for about 8–10 minutes, stirring occasionally, until it wilts and takes on a light color. Remove from the pan and briefly set aside.

Heat the remaining clarified butter in the same pan. Sauté the onion and garlic until translucent. Add the minced meat and fry vigorously over high heat until nicely crumbly.