White Cabbage Mince Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g minced meat, mixed
- 1 clove garlic
- 1 small onion (s)
- 1 tablespoon margarine
- 1 small Head white cabbage
- 500 g potato (s)
- 200 g sheep cheese
- 2 scoops mozzarella
- 4 medium tomato (s)
- 500 ml vegetable stock
- salt and pepper
- Paprika powder
- 1 bunch parsley, fresh
Print Recipe
Pin Recipe Instructions
- Peel the onions, potatoes and garlic. Press the garlic, cut the onions into fine cubes.
- Fry the minced meat vigorously in a large pan without fat, add the garlic and onions and sauté. Season everything well with pepper, salt and paprika, remove the meat mixture from the pan and set aside.
- Cut the white cabbage into thin strips, wash and drain well. Cut the potatoes and sheep cheese into cubes. Melt the fat in the pan, fry the cabbage and the potatoes, deglaze with the broth and let simmer covered for about 10 minutes. Add the minced meat and sheep cheese, mix well and pour into a baking dish.
- Cut the tomatoes and mozzarella into slices and cover the casserole with them.
- Bake the casserole at 170 ° C top and bottom heat for about 30 minutes.
- Chop the parsley and sprinkle it on the casserole before serving.
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