Summary

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

1. Quarter the cabbage, cut out the stalk, remove the outer leaves and cut into thin strips.
2. Finely dice the onions.
3. Melt the butter in a saucepan and let the onions turn golden yellow.
4. Add the minced meat and fry for 5 minutes, turning. Season with salt and paprika.
5. Mix in the cabbage strips and cover and simmer for 30 minutes over a low heat.
6. Grease a large, flat, refractory dish. Fill the minced meat and cabbage mixture into the mold.
7. 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.
8. Preheat the oven to 175 °.
9. Crumble the sheep cheese and sprinkle over the casserole.
10. Whisk the eggs with the milk and pour over them.
11. Bake the casserole in the oven for about 45 minutes.
12. If necessary, cover towards the end of the baking time when baking.