Turkish White Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head white cabbage, about kg
- 2 onions)
- 4 tablespoon butter
- 400 g minced beef
- salt
- 1 teaspoon paprika powder, hot pink
- 2 tablespoon tomato paste
- 300 ml meat broth
- 100 g sheep cheese
- 2 egg (s)
- 250 ml milk
Print Recipe
Pin Recipe Instructions
- Quarter the cabbage, cut out the stalk, remove the outer leaves and cut into thin strips.
- Finely dice the onions.
- Melt the butter in a saucepan and let the onions turn golden yellow.
- Add the minced meat and fry for 5 minutes, turning. Season with salt and paprika.
- Mix in the cabbage strips and cover and simmer for 30 minutes over a low heat.
- Grease a large, flat, refractory dish. Fill the minced meat and cabbage mixture into the mold.
- Mix the tomato paste with the warm meat stock and pour over it. Let the liquid in the mold almost evaporate on the stove top over medium heat.
- Preheat the oven to 175 °.
- Crumble the sheep cheese and sprinkle over the casserole.
- Whisk the eggs with the milk and pour over them.
- Bake the casserole in the oven for about 45 minutes.
- If necessary, cover towards the end of the baking time when baking.
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