Jaroma cabbage and minced meat casserole under the gourmet hood

Ingredients for 4 servings:

• 1 kg Jaroma cabbage
• 2 shallots
• 4 tbsp oil
• 4 tbsp water
• 400 g minced meat (turkey mince)
• 200 g minced beef
• 400 g tomato(s), chunky (pizza tomatoes)
• salt and pepper
• Paprika powder
• 70 g tomato paste
• 1 kg potato(s), floury
• 200 g crème fraîche with herbs
• 250 ml Cremefine or cream
• 50 g fried onions
• 150 g cheese, grated (gratin cheese)
• 1 large zucchini
• Fat for the mold

Instructions

Working time approx. 1 hour 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours

Remove the outer leaves from the Jaroma cabbage, quarter them, remove the stalk, and chop finely. Heat 1 tablespoon of oil and water in a pan, add 1/4 of the cabbage, cover, and sauté for a few minutes. Do the same with the remaining cabbage. Finely chop the shallots. Fry the minced meat until crumbly, add the shallots, and mix everything together. Fold in the pizza tomatoes and cook for about 10 minutes. Season with salt, pepper, and paprika, add the tomato paste, and mix everything together. Peel and dice the potatoes, and cook until tender. Drain the water, mash the potatoes, and let them steam away. Stir in the crème fraîche and crème fraîche. Preheat the oven to 180°C (top/bottom heat). Grate the zucchini with the potatoes, then fold in the fried onions and half of the gratin cheese. Grease the casserole dish, pour in the minced meat and cabbage mixture, and spread the potato mixture over it. Place in the oven for 20 minutes. Sprinkle the remaining gratin cheese over the casserole and bake in the oven for another 10 minutes (you can reduce the temperature after 5 minutes).