Red Cabbage Casserole with Minced Meat Under Potato Hood

Summary

Ingredients

• 1 kg red cabbage
• 1 tablespoon goose fat
• 1 medium onion (s), cut into cubes
• 2 bay leaves
• 3 carnation (s)
• some vinegar
• salt and pepper
• cinnamon
• 100 ml vegetable stock
• 1 kg potato (s), mainly waxy
• 600 g minced meat, mixed
• 1 tablespoon oil
• 1 tablespoon tomato paste
• salt and pepper
• 1 large apple
• some butter, in flakes and for the form

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Instructions

1. Halve and quarter the red cabbage and remove the stalk. Slice or cut the cabbage into as fine strips as possible. Heat the goose lard in a large saucepan and sweat the cabbage with half of the onion cubes. Season with salt, pepper, a little cinnamon, bay leaves, cloves and vinegar. Pour some vegetable stock over it. Cover and cook for approx. 1 hour.
2. In the meantime, peel the potatoes and slice or cut them into thin slices. Blanch the potatoes in salted water for approx. 5 minutes, drain. Let cool in a sieve.
3. Heat a little oil in a pan and fry the minced meat with the remaining onions until crumbly. Salt, pepper and if you like, you can mix in a tablespoon of tomato paste. Grease a baking dish with a little butter. Spread half of the potato slices in it. Put the slightly cooled minced meat on top and distribute it. Peel and core an apple, cut into quarters, then into slices and spread over the minced meat. Now distribute the finished red cabbage on the minced meat and cover with the remaining potato slices like a roof tile. Top with a few flakes of butter and bake in the oven at 200 ° C for about 40 minutes until the potato tips are nicely browned.