Summary

Ingredients

• 1 savoy cabbage
• 500 g round beef
• 2 large onions
• 750 g potato (s), floury boilin
• 300 ml cream
• 300 g Gouda, medieval, rated
• 2 egg (s)
• 3 liters vegetable stock
• milk
• butter
• Salt and pepper, black
• nutmeg
• Paprika powder, noble sweet
• thyme
• Lovage
• Caraway seed
• olive oil

Print Recipe Pin Recipe

Instructions

1. Peel and cook the potatoes for the mashed potatoes.
2. Bring the vegetable stock to the boil in a large saucepan. Cut the savoy cabbage into 1cm wide strips and cook in the broth with 1 teaspoon of caraway seeds for about 3 minutes (until it is just right, i.e. not too soft and not too hard).
3. Meanwhile, fry the minced meat with the chopped onions in a little oil and sauté well with salt, pepper (if you like, you can replace the black pepper with cayenne pepper, which compliments the paprika powder well), with plenty of paprika, thyme and a little lovage .
4. Line a large baking dish with half of the savoy cabbage, top with the minced meat and then layer the rest of the savoy cabbage on top.
5. Process the cooked potatoes with milk and butter into a good, not too firm (but also not too liquid) puree. Season with salt, pepper, a little lovage and nutmeg. Spread the puree as the top layer in the baking dish.
6. Whisk the cream with the eggs, mix with a pinch of salt and freshly ground pepper and pour over the casserole, poke a few holes in the mashed potatoes cover with a knife until the whole sauce has sunk. Finally, pour a thick layer of cheese over the casserole and bake in the oven at 180 ° C until the desired color (approx. 40 minutes) and let it brown.