Summary

Ingredients

• 1 kg potato (s)
• 2 onions)
• 1 clove garlic
• 0.5 ½ kl. Head savoy cabbage, approx. 500 g
• 2 tablespoon butter
• 7 stalks oregano
• 3 tablespoon oil
• 600 g minced meat, mixed
• salt
• pepper
• Paprika powder, noble sweet
• 2 tablespoon tomato paste
• 500 g tomato (s), chunky
• 1 pinch (s) sugar
• 75 g cheese, rated Gouda cheese
• Fat, for the shape

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Instructions

1. Wash the potatoes thoroughly and cook for 20-25 minutes. Drain, let cool a little and peel off the peel.
2. Peel the onions and finely dice them. Peel garlic and chop finely. Clean and wash cabbage, cut coarse leaf veins flat. Cut the cabbage into strips.
3. Heat the butter in a saucepan. Sauté cabbage in it for 5–6 minutes, turning. Deglaze with 200 ml water, cover and simmer for 6–7 minutes. Put the cabbage in a colander, drain.
4. Wash oregano, shake dry, except for something to garnish, pluck leaves from stems and chop.
5. Heat the oil in a pan and fry the mince until crumbly. Add onions, garlic and chopped oregano, sauté briefly. Season with salt, pepper and paprika, add tomato paste and sauté briefly. Deglaze with tomatoes, bring to the boil and simmer covered for approx. 5 minutes. Then season to taste with salt, pepper, paprika and sugar.
6. Cut the potatoes into slices. Put half of the mince in a greased baking dish. First spread the cabbage, then the potato slices on top and brush with the remaining mince mixture. Sprinkle with cheese and bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 25 minutes. Garnish with the rest of the oregano if you like.