Feta – Savoy Cabbage Casserole

Summary

Ingredients

• 1 head savoy cabbage
• 3 shallot (s)
• 25 g butter or diet mararine for warm meals
• 1 glass white wine, dry
• 200 g bacon, i. Discs
• 2 egg (s)
• 1 pinch (s) salt and pepper, white
• 250 g minced beef or lamb
• 0.5 ½ cup cream
• 1 pinch (s) nutmeg, (not with minced lamb)
• 100 g feta cheese
• thyme

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Instructions

1. Wash the savoy cabbage leaves and blanch for five minutes in salted boiling water.
2. Sauté shallots finely chopped, add a little white wine and tile until the liquid has evaporated.
3. Pre heat the oven to 180 degrees celcius. Place half of the bacon in the baking pan, fill up to a third with savoy cabbage. Knead the shallots with the eggs, salt, pepper and thyme under the minced meat, form a flat cake from it and place in the dish. Spread the remaining savoy cabbage leaves over the top. Season the cream with salt, pepper and nutmeg, stir and pour over. Cover with the rest of the bacon and place on the middle rack in the hot oven.
4. Baking time about 45 minutes
5. After 35 minutes, sprinkle the feta cheese over it and put it in the oven again for the remaining 10 minutes.