Summary

Ingredients

• g 1,000 white cabbae
• Salt and pepper, whiter
• 3 onion (s)
• 2 tablespoon butter or margarine
• 1 bunch parsley
• 100 g Gouda in one piece, medieval
• 250 ml milk
• 4 egg (s)
• 200 g crème fraîche
• g 1,000 round beef
• Caraway seed
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Clean the cabbage, cut eighths, wash and cut out the stalk. Cut the cabbage into thin strips. Bring salt water to a boil. Cook the cabbage in it for about 10 minutes, drain.
2. Peel and dice the onions. Heat the fat. Fry the onions and mince in it. Season with salt, pepper and caraway seeds. Add the cabbage and mix in. Chop the parsley and add half to the minced meat. Grease an ovenproof dish and pour in the minced cabbage.
3. Rasp cheese. Whisk except for 2 tablespoon of it with the milk, eggs and crème fraîche. Season with salt and pepper and pour over the casserole.
4. Bake in the preheated oven at 200 ° C top / bottom heat (convection 180 ° C) covered with aluminum foil for approx. 45 minutes. Remove the foil 5 minutes before the end of the cooking time.
5. Serve sprinkled with the rest of the parsley and cheese.