Savoy Cabbage – Mince – Lasagne

Summary

Ingredients

• 1 roll, from the day before
• 1 small savoy cabbage, (approx. kg)
• Salt and pepper, black
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon thyme
• 500 g minced meat
• 1 egg (s)
• 200 g bacon, (breakfast bacon)
• 100 g whipped cream

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Instructions

1. Soak the rolls. Clean the savoy cabbage, remove the leaves, wash, cut the leaf veins flat. Pre-cook in boiling salted water for 3-5 minutes. Drain. Peel and finely dice the onion and garlic.
2. Knead the mince, squeezed bun, onion, garlic, thyme and egg. Spice up. Put 5-6 slices of bacon aside. Line a baking dish completely with bacon, overlapping the edge a little.
3. Put a layer of savoy cabbage on top of the bacon, season with a little salt and pepper. Layer in alternating savoy cabbage and mince. Finish with savoy cabbage. Place the remaining bacon on top and fold over the excess bacon.
4. Cover the casserole with aluminum foil. Braise in a hot oven (electric stove 150 degrees, convection 125 degrees, gas level 1) for about 1 1/2 hours. After about 1 hour pour the cream over it and finish cooking everything uncovered.
5. Approx. 15 minutes before the end of the cooking time, turn the oven up to 200 degrees (convection 175 degrees, gas level 3), bake everything until crispy.