Cabbage and Mince (Eesti toit)

I've been hankering for cabbage and mince for a while now.

It's hard to explain it, but I have some sort of deep memory of this dish - like I ate it once a long time ago and can no longer remember where, when or under what circumstances.

I expect my grandmother probably made it once.  She made cabbage rolls on more than one occasion.  My grandmother left Estonia when she was a child, and the only part of her culture she really kept was the food she made on special occasions.  Sauerkraut and skumbria, mainly, but occasionally cabbage rolls and brawn (we never called it "head cheese", and I refuse to).

My mother was never keen on cabbage rolls, so actively avoided encouraging the combination of cabbage and mince.  I made them once, under my grandmother's guidance, and realised that the amount of work involved wasn't worth it just for the delicious goodness of combining cabbage and mince.

Some time ago I bought a dual-language Estonian cookbook, and one of the recipes was for cabbage and mince.  I filed it away in the "I must try to make this" compartment of my brain.

Well, recently I've just been craving the dish.  I have no idea why, but something deep inside me has been saying "do you know what would be awesome?  Cabbage and mince."

So I rustled up a couple of different recipes, and sort of weaved a path between them that struck a balance between "tasty" and "lazy".

The results?  Good, wholesome food.  It really is awesome.  Plain, simple, yet tasty, and with a goodness that warms you from the inside out.  It honestly seemed like I've been eating this stuff my whole life.

And I fed it to my mother and she didn't hate it.  That's a success in anyone's books.

I think my grandmother would have enjoyed it, and it's a shame I didn't try making this years ago.

The recipe I cobbled together from a few different ones was as follows:

400g lean mince
1 onion, cut in half and thinly sliced
2 carrots, coarsely grated
1/2 a large head of cabbage, thinly sliced
beef stock (I used a heaped teaspoon of Bonox, but a crumbed stock cube would work)
Salt and pepper to taste
Cup of hot water
Bit of oil for browning the meat 

I also added about 100g of diced bacon, because one of the recipes I'd seen in the past had asked for a mixture of pork and beef mince, and my mother seemed more likely to eat it if the bacon was involved. 

Cook the cabbage in a pot with the cup of hot water, being careful not to overcook it. 

Meanwhile, in a deep frying pan, fry the onions and meat until the onions are soft and the meat is completely browned, then add the carrots and seasoning with a little bit of water to dissolve the stock.  Stir through, then add the cooked cabbage to the meat (including the water in the pot) and stir through.  

Cook for another ten minutes until the cabbage has infused with the flavours of the pan and the liquid has reduced. 

Serve with boiled potatoes and rye bread.