Pointed Cabbage Mince Casserole

Summary

Ingredients

• 400 g potato (s)
• 2 onions)
• 80 g butter
• 250 g minced meat
• salt and pepper
• Paprika powder, noble sweet
• 375 ml broth, clear
• 1 teaspoon sauce thickener, dark
• 4 tablespoon condensed milk
• 600 g pointed cabbae
• 1 tablespoon breadcrumbs
• Fat for the shape

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Instructions

1. Wash the potatoes and cook for about 20 minutes. Then drain, quench, peel, cool and cut into slices.
2. In the meantime, finely dice the onions. Heat 30 g fat in a pan. Fry the onion cubes until golden. Add the mince and fry until crumbly, turning. Season with salt, pepper and paprika. Deglaze with the broth, bring to the boil and season to taste. Refine with condensed milk. Clean the pointed cabbage and cut into strips. Cook everything in boiling salted water for 10 minutes.
3. Cover the bottom of a greased baking dish with the potato slices. Pour the mince sauce over it. Spread the cabbage on top. Cut the remaining fat into small pieces and place them on the cabbage at intervals. Sprinkle with breadcrumbs. Baked in a preheated oven to 200 degrees for about 15 minutes until golden brown.