Summary

Ingredients

• 800 g white cabbae, alternatively Chinese cabbae
• 1 onion (s)
• 1 packet frozen parsley or a bunch fresh, finely chopped
• 700 g minced beef or mixed
• 1 pinch nutmeg
• 6 tomato (s), cut very small (you can also use pizza tomatoes)
• 2 egg (s)
• 300 g cheese, rated
• 400 ml cream
• 3 tablespoon oil
• salt and pepper

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Instructions

1. Wash the cabbage, quarter it, remove the stalk, and cut into small pieces.
2. Bring a pot of salted water to boil over high heat. Add the cabbage and boil for 8 to 10 minutes until tender, then drain well.
3. Dice the onion.
4. Heat the oil in a pan over medium-high heat. Fry the onion and minced beef for 8 to 10 minutes until cooked through (internal temperature 71°C / 160°F).
5. Add the tomatoes to the pan, reduce heat to medium, and stew for 5 minutes. Season with salt and pepper.
6. In a bowl, mix the cream with the grated cheese, eggs, and parsley. Season with salt, pepper, and a pinch of nutmeg.
7. In a casserole dish, alternately layer the boiled cabbage and meat mixture, pouring some cream mixture between each layer.
8. Pour the remaining cream mixture on top.
9. Bake at 200°C (392°F) for 40 minutes until golden and cooked through.