Savoy Casserole
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 savoy cabbage
- 2 shallot (s)
- 25 g butter
- 1 glass white wine
- 200 g bacon, sliced
- 2 egg (s)
- 1 pinch (s) sea salt, (not so much - bacon has a high salt content)
- 1 pinch (s) pepper, (from the mill)
- 1 pinch (s) thyme
- 1 pinch (s) nutmeg, mixed
- 1 ½ cup cream
- 350 g minced meat, mixed
Print Recipe
Pin Recipe Instructions
- Wash the savoy cabbage leaves and blanch in boiling salted water for about 5 minutes. Sauté shallots finely chopped, add some dry white wine and simmer until the liquid has evaporated.
- Preheat the oven to 180 degrees. Put half of the bacon in an ovenproof dish and fill up to a third with savoy cabbage. Knead the shallots with the eggs, salt, pepper and thyme under the minced meat, form a flat cake from it and place in the dish. Spread the remaining savoy cabbage leaves on top. Season the cream with salt and pepper and nutmeg and pour over it. Cover with the rest of the bacon and put on the middle rack in the hot oven.
- Baking time approx. 45 minutes.
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