Cook the potatoes in salted water for 15 minutes, then drain, rinse and peel. Cut into approx. 0.5 cm thick slices. Chilled potatoes from the day before are best because they are easier to cut than freshly cooked ones.
Remove the outer leaves from the cabbage, cut half the head of cabbage in the middle, cut out the stalk and cut the cabbage into fine strips.
Fry the onion and garlic cubes in a little oil until translucent, then add the tomato paste and fry a little. Add the minced meat and fry until crumbly. Season to taste with salt and pepper.
Melt 10 g butter in a second pan and sauté the cabbage with the paprika for about 10 minutes, stirring occasionally. Salt, pepper and add a pinch of nutmeg.
For the bechamel sauce:
Melt 30 g butter in a saucepan, add the flour and stir vigorously with a whisk so that it does not clump. Brown the flour very lightly, then slowly add the milk and stock while stirring until all the liquid is in the pan. If it is too firm, add a little more stock. Let the sauce simmer gently for about 5 minutes, stirring occasionally so that it does not stick. Then season with salt, pepper, sugar and mustard. Stir 50 g of the cheese into the sauce.
Grease a baking dish and preheat the oven to 180 ° C top / bottom heat.
Then layer everything in the baking dish as follows: Layer the potato slices, white cabbage, minced meat, bechamel sauce until there is still one layer of white cabbage and bechamel sauce left. Because on the last layer of minced meat is the remaining white cabbage, then the remaining béchamel sauce. Finally, add 100 g of Emmentaler to the bechamel sauce and 20 g of flakes of butter.
Bake the casserole for about 45 minutes, until the cheese turns light brown.
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