Summary

Ingredients

• 1 head white cabbage, weighing a good 000 g
• 2 medium onion (s)
• olive oil
• 500 g minced meat
• 1 teaspoon salt
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• 0.25 liter ¼ meat broth, strong or vegetable broth
• 100 g cheese, rated (e.. Emmentaler or similar)
• 2 egg (s)
• 0.25 liter ¼ milk
• salt and pepper

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Instructions

1. Grease the high baking dish.
2. Quarter the cleaned cabbage, remove the stalk and cut into fine strips. Lightly brown the chopped onions in the olive oil, add the meat and fry well. Then gradually mix in the cabbage strips, salt and paprika powder and always stir vigorously. Deglaze everything with 1/2 cup of water, put the lid on and let it simmer over medium heat for 30 minutes. Don`t forget to stir.
3. Mix the tomato paste with the meat / vegetable stock and add to the cabbage-meat mixture. Continue cooking until the liquid has almost completely evaporated, i.e. 15-20 minutes. Always put the lid on, otherwise it goes too fast.
4. Pour the mixture into the baking dish. Whisk the eggs with the milk, add a little pepper and paprika to taste. Put the cheese on the casserole and pour the milk - egg - sauce over it and put it in the oven. There the casserole is then baked at 180 ° for 45 minutes.
5. A cold beer tastes very good with it.