Minced Meat – Savoy Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage, approx. 600g
- salt
- 2 beefsteak tomato (s)
- 1 onion (s)
- 2 tablespoons oil
- 500 g minced meat
- Pepper, black
- 300 g cheese, Roquefort
- 200 g cream
- 2 egg (s)
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Clean, quarter and wash the savoy cabbage and cut into strips approx. 2 cm wide. Then cook for about 10 minutes in boiling salted water, rinse until ice-cold and then drain. Peel the scalded tomatoes, remove the stems and the seeds and roughly chop.
- Peel the onion and chop finely. Then heat the oil in a pan and sauté the onions. Add the minced meat and fry until it is crumbly. Salt and pepper. Crumble half of the Roquefort cheese between your fingers and mix with the tomatoes into the minced meat. Preheat the oven to 220 °.
- Grease an ovenproof dish and pour in half of the cabbage. Then mix the cream with the eggs, lightly salt and pepper and pour half of it over the savoy cabbage. Pour the mince mixture into the mold, cover with the remaining savoy cabbage and pour the remaining egg cream over it. Now sprinkle the rest of the Roquefort on top. Bake in the oven (center) for about 30 minutes.
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