Bolognese and Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 onion (s)
- 2 cloves garlic or 1/ tuber Chinese garlic
- 750 g minced meat, mixed
- salt and pepper
- 2 tablespoon tomato paste
- 1 large can tomato (s), chunky
- 3 tablespoon sauce thickener, light
- 125 ml water
- 1 head savoy cabbage (approx. kg)
- 125 ml vegetable stock
- nutmeg
- 2 tomato (s)
- 150 g cheese (Gouda), rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Dice 3 onions and the garlic. Fry the mince in hot oil. Add onion cubes and garlic, fry briefly, season with salt and pepper. Stir in the tomato paste, deglaze with 1/8 l water. Add the tomatoes, chop a little. Bring the sauce to the boil, pour in the sauce thickener while stirring and season to taste.
- Preheat the oven to 200 ° C top / bottom heat. Quarter the savoy cabbage, remove the stalk and cut into strips. Dice the remaining onion and sauté in 2 tablespoons of hot oil. Add the cabbage, sauté briefly, deglaze with the stock. Season with salt, pepper and nutmeg, bring to the boil and cook covered for another 10 minutes.
- Layer the cabbage and Bolognese in a baking dish. Cut the tomatoes into slices, place on top, bake the casserole in the oven for about 45 minutes. Sprinkle the cheese on top after baking for 20 minutes.
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