Summary

Ingredients

• 1 head savoy cabbage
• 1 kg minced meat, mixed
• 1 egg (s)
• 1 bunch parsley
• 3 onion (s)
• 1 tablespoon mustard
• 4 tablespoon breadcrumbs
• 3 slices toast
• 50 g butter
• 3 tablespoon vegetable broth, grained
• Salt and pepper, black
• nutmeg
• Maggi

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Instructions

1. Clean and wash the savoy cabbage and remove the leaves from the stalk. Mix the granulated vegetable broth in hot water to a strong broth. Soak the toast in water and finely chop the onions and parsley.
2. Mix the minced meat with the egg, half of the onions, the parsley, the mustard, the breadcrumbs and the squeezed toast to a homogeneous batter and season with salt, pepper, Maggi and nutmeg.
3. Pour some vegetable broth in a large saucepan and place a few leaves of savoy cabbage on top. Then spread a quarter of the minced meat on top and sprinkle a few pieces of onion on top. Keep layering until the ingredients are used up, finishing with a layer of savoy cabbage. Pour the rest of the vegetable stock on top and distribute the butter in flakes.
4. Cover and simmer gently over medium heat until the minced meat is cooked through. Take out or cut into pieces of cake in the pot.
5. It goes best with mashed potatoes or boiled potatoes. You can also pour the broth over the potatoes.