Minced Meat in Bed Of White Cabbage with Mashed Potatoes

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the hood:

800 g potato (s)
1 teaspoon salt
200 ml milk, amount can vary with the type potato
100 g cheese (Emmentaler), rated
0.5 ½ bunch parsley, chopped
4 tablespoon butter
2 tablespoon breadcrumbs
2 tablespoon onion (s) (fried onions)
Fat, for the pan and for frying

Minced Meat in Bed Of White Cabbage with Mashed Potatoes – Hood

Instructions

For the white cabbage bed:
Blanch the cabbage in water for about 10 minutes, then drain. Peel the carrot and apple and grate finely.
Leave the bacon cubes in a pan, add the onions and sauté until translucent. Add white cabbage, apple and carrot, deglaze with the white wine and reduce a little. Add crème fraîche and season with caraway seeds, tomato paste, sugar, paprika powder, salt and pepper. Finally add the parsley and pour the mixture on the bottom of a greased casserole dish.
For the minced meat:
Steam the onion in a little fat until translucent, add the minced meat and fry until crumbly. Season to taste with marjoram, salt and pepper.
For the puree hood:
Peel the potatoes and cook them in salted water. Drain, add 2 tablespoons of butter and half of the milk. Mash the potatoes and if the consistency is too firm, add more milk. The puree should be nice and creamy. Finally mix in the parsley and Emmentaler cheese and spread over the minced meat.
Mix the fried onions with the breadcrumbs and the remaining 2 tablespoons of butter and spread over the puree.
Gratinate the casserole for about 15 minutes on top heat until golden brown.
The recipe is quite a job, but it tastes fantastic, looks great and is also suitable for a small budget. With less good eaters, five to six people will be satisfied with it.

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