For the Kohlschöberl, soak the bread in milk. Squeeze out and strain with a straining machine. Finely chop the smoked meat, onion and parsley.
Wash the cabbage and chop it as well. Fry onion in oil, add smoked meat, parsley and cabbage, steam everything together and let it cool.
Cream butter, add yolks and breadcrumbs and mix with cabbage mixture. Beat egg whites until stiff, fold in together with flour and season with salt and pepper.
Grease and flour a loaf pan and pour in the mixture. Bake at 220 degrees for about 15 minutes. Turn out of the form and cut into the cabbage Schöberl in cubes.
Preparation Tip:
Kohlschöberl fit perfectly as a chowder for beef soup.
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