Summary

Ingredients

• 1 Chinese cabbage
• 3 bell pepper (s), red, finely chopped
• 1 bunch spring onion (s), finely chopped
• 1 tablespoon lemongrass, frozen
• 400 g white mushrooms, sliced
• 200 ml sweet cream
• 1 tablespoon flour
• 100 grams bacon
• 400 g round beef
• 3 shallot (s), cut into small pieces
• 200 ml tomato juice
• 6 cherry tomato (s), diced
• 1 beefsteak tomato (s), diced
• 6 half tomatoes, dried
• sea salt
• pepper (spiced pepper)
• Spice mixture (Magic Dust)
• 0.5 ½ nutmeg, freshly grated
• Rapeseed oil for frying
• 400 g Emmentaler, rated
• white wine
• 2 teaspoons garlic, finely chopped

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Instructions

1. Two pans, here a cast iron and an iron pan, and a 25 x 30 x 4 cm casserole dish are required for preparation.
2. Leave out the bacon in the cast iron pan and, when the desired crispness is achieved, place on a kitchen towel and drain. Put aside.
3. Add a little oil to this pan and fry the shallots and sundried tomatoes. Add the garlic and mix. Push this mixture to one side and fry the ground beef thoroughly on the free surface of the pan and stir. Extinguish with white wine and let simmer for about 15 minutes. Add salt, pepper and magic dust. Then add the tomatoes and tomato juice and simmer for another 10 minutes.
4. Fry the peppers in the iron pan with oil. Fry the spring onions after about 10 minutes. Salt, pepper and set aside.
5. Cut the Chinese cabbage into small pieces, wash and spin. Heat the oil in the iron pan and fry the Chinese cabbage, season with salt and pepper. The Chinese cabbage is done roasting after about 10 minutes. Finally season with nutmeg. The fried Chinese cabbage can then be filled into the baking dish first.
6. In the same pan, fry the mushrooms in oil and season with salt. As soon as these are fried until crispy brown, spread the flour over the entire surface and add the cream after about 1 minute. Mix well and avoid clumping by stirring. Finally mix in about 2 - 3 handfuls of Emmental cheese.
7. The Chinese cabbage in the baking dish is now followed by the minced meat and tomato mixture, the roasted peppers, the bacon and the mushroom, cream and cheese mixture. Finally, sprinkle the surface with the rest of the Emmental cheese.
8. Let the cheese turn crispy brown in the oven for about 10 minutes using the grill function. Otherwise, adjust the baking time with top / bottom heat at 180 degrees.