{"id":351,"date":"2012-12-28T14:15:56","date_gmt":"2012-12-28T13:15:56","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=351"},"modified":"2026-10-02T11:44:50","modified_gmt":"2026-10-02T09:44:50","slug":"cabbage-pudding","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=351","title":{"rendered":"Cabbage Pudding"},"content":{"rendered":"<p><a href=\"https:\/\/www.american-cooking.de\/?attachment_id=1454\" rel=\"attachment wp-att-1454\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/cabbage.png\" alt=\"\" width=\"1536\" height=\"1024\" class=\"alignleft size-full wp-image-1454\" srcset=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/cabbage.png 1536w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/cabbage-300x200.png 300w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/cabbage-1024x683.png 1024w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/cabbage-768x512.png 768w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<p class=\"recipe-facts\">(4-6 Port.)<\/p>\n<div class=\"recipe-layout\">\n<div class=\"ingredients\">\n<h2>Zutaten<\/h2>\n<ul>\n<li>1 mittelgro\u00dfer Wei\u00dfkohl<\/li>\n<li>2 Eier<\/li>\n<li>3 EL s\u00fc\u00dfe Sahne<\/li>\n<li>1 TL Salz<\/li>\n<li>1 Msp Pfeffer<\/li>\n<li>1 EL zerlassene Butter<\/li>\n<\/ul>\n<\/div>\n<div class=\"method\">\n<h2>Zubereitung<\/h2>\n<ol>\n<li>Den Kohl waschen und vierteln, den Strunk ausschneiden. Kohl in kochendes leicht gesalzenes Wasser geben und ca. 15 Min. kochen. Wer den Kohlgeschmack nicht so deftig mag, sollte jetzt das Kochwasser abgie\u00dfen und den Kohl in frischem Wasser weich kochen. Wird dagegen ein kr\u00e4ftiger Kohlgeschmack gew\u00fcnscht, den Kohl im bisherigen Wasser weich kochen.<\/li>\n<li>Den Kohl abgie\u00dfen und ausk\u00fchlen lassen, anschlie\u00dfend sehr fein hacken.<\/li>\n<li>Die Eier mit der Sahne und den Gew\u00fcrzen gut verquirlen und unter den Kohl mischen.<\/li>\n<li>Eine Auflaufform (Puddingform\/Marmorkuchenform) ausbuttern, mit leicht gesalzenen Semmelbr\u00f6seln oder zersto\u00dfenem Zwieback bestreuen (\u00fcbrige Br\u00f6sel aussch\u00fctten) und die Kohlmasse hineingeben.<\/li>\n<li>Die Form in einen mit Wasser gef\u00fcllten Topf (bis ca. \u00be H\u00f6he) geben und im vorgeheizten Backofen bei ca. 100-120 \u00b0C in etwa 35-40 Minuten backen.<\/li>\n<li>Mit Salzkartoffeln und Tomatenrahmsauce servieren.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>(4-6 Port.) Zutaten 1 mittelgro\u00dfer Wei\u00dfkohl 2 Eier 3 EL s\u00fc\u00dfe Sahne 1 TL Salz 1 Msp Pfeffer 1 EL zerlassene Butter Zubereitung Den Kohl waschen und vierteln, den Strunk ausschneiden. Kohl in kochendes leicht gesalzenes Wasser geben und ca. 15 Min. kochen. Wer den Kohlgeschmack nicht so deftig mag, sollte jetzt das Kochwasser abgie\u00dfen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[8],"tags":[],"class_list":["post-351","post","type-post","status-publish","format-standard","hentry","category-western-kuche"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-5F","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=351"}],"version-history":[{"count":3,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/351\/revisions"}],"predecessor-version":[{"id":1456,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/351\/revisions\/1456"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}