Sig's Kappes Durcheinander (Cabbage Pick and Mix)
Sig's Kappes Durcheinander (Cabbage Pick and Mix)

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, sig's kappes durcheinander (cabbage pick and mix). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's Kappes Durcheinander (Cabbage Pick and Mix) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Sig's Kappes Durcheinander (Cabbage Pick and Mix) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have sig's kappes durcheinander (cabbage pick and mix) using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Kappes Durcheinander (Cabbage Pick and Mix):
  1. Make ready 800 grams potatoes, waxy, washed and unpeeled
  2. Prepare 11/2 teaspoons crushed cumin
  3. Take 1 medium white cabbage
  4. Take 2 tablespoons butter
  5. Prepare 200 gr diced speck or streaky smokey bacon
  6. Take 2 tablespoon plain flour
  7. Make ready 1 pinch each salt, pepper, nutmeg
  8. Take 250 ml milk or thereabouts (depends on amount of cabbage)
  9. Prepare 350 ml water taken from the cabbage water
  10. Take 750 grams mixed mince (pork and beef)
  11. Take 2 tablespoons tomato puree
  12. Take 1 white or brown onion
  13. Take 200 ml dark beer
  14. Get 150 ml beef stock
  15. Take 1 pinch chilli flakes or chilli powder
Instructions to make Sig's Kappes Durcheinander (Cabbage Pick and Mix):
  1. Wash potatoes, boil in skin with 1 tsp cumin until almost cooked. Quarter cabbage, discard stalks so that you have only bitesize pieces of cabbage leaf, cook leaves only for 3 minutes, set aside 350 ml of cabbage water, run cabbage under cold water, drain well, cover, set aside. When potatoes are done and cooled down, remove skin. Cut the potatoes into slices of about 5mm. Cover, set aside.
  2. Chop bacon into small bits. Heat 1 tbls butter, add bacon. When fat and juice has been released from bacon but bacon is not burned sprinkle over 1 tbls of plain flour stir well, add milk. Stir until the sauce simmers, thickens and the taste of flour is cooked out.
  3. Season the sauce with pepper, salt and a little nutmeg, set aside sauce.
  4. Fry finely chopped onion in a tiny bit of butter. Add minced meat, when browned and softly crumbled add the beer and one tablespoon of tomato puree. Stir
  5. Stir second spoonful of tomato puree in and cook until creamy consistency is achieved. Brush ovenproof dish with last tablespoon of butter then start layering some cabbage into bottom of dish
  6. Add sliced potatoes then meat, then a few scoopes of the white sauce. Then keep layering finishing with cabbage and white sauce.
  7. In a preheated oven 180 °C cook the dish for about 45 to 50 minutes, until it starts to crisp
  8. I used an instant brown gravy here enhanced with two or three teaspoons of tomato puree and I made some herbed ciabatta.

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