Summary

Ingredients

• 1 savoy cabbage
• 2 beefsteak tomato (s)
• 3 tablespoon oil
• 1 onion (s)
• 500 g minced meat, half and half
• 300 g cheese, (Roquefort or Emmentaler)
• 200 g whipped cream
• 2 egg (s)
• salt
• Black pepper from the mill

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Instructions

1. Clean the savoy cabbage, quarter it and cut into strips about 2 cm wide. Blanch in boiling salted water for about 3 minutes, rinse ice cold and drain. Scald the tomatoes, peel them and roughly chop them, removing the stems and seeds. Peel the onion and chop finely.
2. Heat the oil in a pan and fry the chopped onion in it. Add the minced meat and fry until it is crumbly. Then salt, pepper and remove from the fire. Crumble half of the Roquefort between your fingers (grate the Emmentaler) and mix with the tomatoes into the minced meat. Preheat the oven to 220 ° C.
3. Grease an ovenproof dish and fill in half of the savoy cabbage. Whisk the cream with the eggs, lightly salt and pepper. Pour half of it over the savoy cabbage. Pour the minced meat mixture into the mold, cover with the remaining savoy cabbage and pour the remaining egg cream over it. Scatter the rest of the cheese on top.
4. Bake in the hot oven on the middle rack for about 30 minutes. Serve immediately.