Savoy Cabbage – Beef – Gratin

Summary

Ingredients

• 600 g beef, from the le
• 50 g onion (s)
• 40 g carrot (s)
• 30 g celery
• 30 g leeks
• 150 g tomato (s), alternatively 3 tablespoon. Pizza tomatoes from the tin
• 3 tablespoon oil
• 1 tablespoon tomato paste
• 250 ml beef broth (beef broth)
• Salt and pepper, from the mill
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf

For the vegetables:

• 60 g bacon, mixed
• 80 g onion (s)
• 1 head savoy cabbage, small, should be 700g after cleaning and without the stalk
• 1 tablespoon vegetable oil
• 100 ml vegetable stock
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• 80 g Tilsiter, freshly rated, or another stron cheese
• 200 g sour cream, cream or sour cream
• 1 tablespoon chives or parsley

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Instructions

1. Remove the skin and tendons from the meat and cut into 1.5 cm cubes. Peel and finely chop the onions. Clean the carrots and celery and cut or chop into fine cubes. Clean the leek, cut into rings and remove the sand thoroughly in a sieve under running water. Blanch the tomatoes, peel them, remove the stem and seeds, dice the pulp.
2. Heat the oil in a pan or large saucepan and fry the meat vigorously on all sides. Fry the vegetables for 3 minutes. Stir in the tomato paste and let it sit a little, being careful not to burn it, otherwise it will taste bitter. Pour in the beef stock, season with salt and pepper. Put in the herbs, close the pan or saucepan with a lid and simmer the meat for 45 minutes over low heat.
3. For the savoy cabbage, dice the bacon and onions. Quarter the savoy cabbage, cut out the stalk and cut the cabbage into fine strips. Heat the oil in a saucepan and sweat the diced bacon and onion in it until translucent. Gradually add the savoy cabbage, let it cook briefly and turn several times. Pour in the vegetable stock. Season with salt, pepper and nutmeg. Close the pot with a lid and steam the cabbage for 15 minutes until soft.
4. Grate the cheese and mix with the sour cream.
5. Put half of the savoy cabbage in a greased baking dish, spread the ragout on top and cover with the remaining savoy cabbage. Coat the surface evenly with the cheese and cream mixture. Bake at 180 ° in a preheated oven for 30 minutes.
6. Take out of the oven and sprinkle with chives or parsley.
7. Mashed potatoes and a cold beer go well with this.
8. TIP: Instead of the beef, you can also use the leg pork.
9. The dish becomes very noble if you use the leg of venison or roe deer. Then deglaze the meat with game stock and some red wine. The gratin is easy to prepare.

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