Summary

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

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Instructions

1. 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.
2. 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.
3. 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.