1 medium cabbage (1.5 kg)
2 1/2 spoons of salt
1.5 kg of yucca
2 spoons of lemon juice
4 medium onions (400 g) finely chopped
1/3 cup of butter (65 g)
2 tablespoons of caraway seeds (kummel)
1/2 cup of black currants (80 g)
1 medium cabbage (1.5 kg)
2 1/2 spoons of salt
1.5 kg of yucca
2 spoons of lemon juice
4 medium onions (400 g) finely chopped
1/3 cup of butter (65 g)
2 tablespoons of caraway seeds (kummel)
1/2 cup of black currants (80 g)
Separate the cabbage leaves and discard the central part
Wash them in running water and reserve
In a large pot, bring 6 liters of water to a boil
Season with 1 spoon of salt
Add the cabbage leaves and cook until they are slightly tender (about 5 minutes)
Drain and reserve
Peel the yucca
Place it in a medium pot, cover with 2 liters of water, season with 1 spoon of salt and lemon juice, and bring to a boil
Cook until the yucca is tender (about 20 minutes)
Drain, place in a bowl, mash coarsely with a fork and reserve
In another medium pot, sauté the onion in butter over low heat, stirring occasionally, until it's tender (about 3 minutes)
Add the reserved yucca, caraway seeds, and remaining salt, mix, and remove from heat
Preheat the oven to 400°F (quente)
Line a 25 cm diameter mold with aluminum foil
Cover the bottom and sides of the mold with a layer of cabbage leaves
Sprinkle with 1/3 of black currants and cover with 1/3 of yucca mixture
Repeat twice more, ending with a layer of cabbage, then cover with foil
Bake in the preheated oven until heated through (about 25 minutes)
Remove from mold to a large plate, sprinkle with caraway seeds, and serve
291 calories per slice
