Fars i Kål

== Description ==
Most types of leafed cabbage is suitable for this traditional but spectacular dish. In Denmark we mostly use the traditional white cabbage.
== Ingredients ==
* 400 g minced pork
* 1 small onion
* 4 tbsp breadcrumbs
* 2 small eggs
* water (if required)
* 100 ml fresh herbs
* 5 gherkins
* 1 medium cabbage
* 300 - 400 ml stock
* corn flour
* vinegar from the gherkin
* butter
* sherry (optional)
* parsley
== Directions ==
# Make a light soft minced meat out of the meat, salt, pepper, grated onion, breadcrumb, egg and water (if required).
# Fold in the chopped herbs and chopped gherkin.
# Cut the cabbage in 4.
# Remove the stalk and chop the leaves roughly.
# Boil for 2 minutes in 200 ml water, a teaspoon salt, and a little butter or oil.
# Preserve the water when finished.
# Place meat and cabbage in layers in a greased ovenproof dish, finishing with meat on top.
# Drizzle with a little melted butter and bake on lowest rack for 30 minutes in a 200°C (390°F) preheated oven.
# Sift the gravy from the dish into a pan and add the water from the boiling of the cabbage and a little stock.
# Bring to the boil and thicken with corn flour mixed with a little water.
# Season the sauce with some of the vinegar from the gherkin, and, if desired, a little sherry.
# The aim is to get a slightly sweet and sour herbed taste.
# Serve hot from the oven, with dark bread such as the famous Danish rye bread.
== Tip ==
Try this recipe with minced lamb, season with lots of garlic instead of the gherkin. That gives an entirely different taste over the same theme. 
__NOTOC__
Category:Danish Meat Dishes
Category:Cabbage Recipes
Category:Cornmeal Recipes
Category:Ground pork Recipes
Category:Sherry Recipes
Category:Egg Recipes
Category:Pickle Recipes
Category:Stock and broth Recipes
Category:Breadcrumb Recipes