Summary

Ingredients

• 1 kg savoy cabbage
• 750 g potato (s)
• 50 g ham, diced
• 500 ml water, with 5 tablespoon salted vegetables or:
• 500 ml vegetable stock
• 1 cup whipped cream
• 200 g cream cheese
• 1 tablespoon, heaped butter, cold
• 1 tablespoon, heaped flour
• Lemon juice
• salt and pepper
• 500 g minced meat, mixed
• 30 g onion (s)
• 1 tablespoon, heaped mustard
• 1 tablespoon, heaped tomato paste
• 1 egg (s)
• 75 g breadcrumbs
• 200 g cheese, rated
• Oil, for the pan

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Instructions

1. For the meatballs, put the minced meat in a bowl. Cut the onion into small cubes and add to the minced meat together with the mustard, tomato paste, egg and breadcrumbs. Season with salt and pepper and mix all the ingredients together. Shape the minced meat dough into balls and fry them briefly over a mild heat. Remove from pan and set aside.
2. Remove the outer leaves of the cabbage for the casserole. Halve the head of savoy cabbage, remove the stalk with the knife and cut the leaves into strips. Fry the ham cubes in a little oil. Add the savoy cabbage and let it collapse a little with the lid closed. Then put aside. Clean, peel and cut the potatoes into cubes.
3. Preheat the oven to 180 degrees.
4. In the meantime, prepare the sauce. Add 500 ml of water and season with 5 tablespoons of salted vegetables or add 500 ml of vegetable stock. Heat the water and bring to a simmer. Add the cream and let the processed cheese melt in the sauce. Season the sauce with lemon juice, salt and pepper. Add the cold butter and let it melt while stirring. Put the potatoes in a baking dish. Sieve the flour through a coffee sieve onto the sauce mixture, pour it over the potatoes and place in the preheated oven for 10 minutes.
5. Then mix the prepared vegetables and the meatballs into the potatoes. Cool the oven down to 150 degrees and put the casserole in the oven for another 15 minutes. Just before the end of the baking time, pour the grated cheese on top and finish baking.