Summary

Ingredients

• 1 white cabbage (about 750 g)
• 60 g butter
• salt and pepper
• 200 ml meat broth
• 3 onion (s)
• 400 g minced beef or lamb
• 4 tablespoon tomato paste
• 200 g sheep cheese
• 3 egg (s)
• 200 ml milk
• Paprika powder

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Instructions

1. Remove the outer leaves from the cabbage and wash. Quarter, cut out the stalk and cut or slice the quarters into fine strips. Heat half of the butter and stir-fry the strips in it. Season with salt, pepper and paprika. Pour almost half of the broth and stew the cabbage covered for about 20 minutes. Peel the onions and finely dice them. Melt the remaining butter in a pan and fry the onions in it. Add the minced meat and fry until crumbly. Salt, pepper and fry over low heat for about 10 minutes. Preheat the oven to 175 C. Grease a baking dish with butter. Mix the rest of the broth with the tomato paste. Roughly crumble the sheep`s cheese. Put the cabbage and the minced meat in the pan. Pour the meat stock over it and spread the cheese on top. Whisk the eggs with the milk, season with salt, pepper and pour over the casserole. Bake in the oven (gas level 2, fan 160 C) on the lower rack for 30 minutes.