White cabbage casserole with feta cheese, minced meat and potatoes

Ingredients for 4 servings:

• 500 ml milk
• 250 ml cream
• 2 tbsp cornstarch
• Vegetable broth, instant
• Pepper or harissa
• 3 dashes garlic, liquid
• 1 small cucumber(s)
• 900 g white cabbage
• 500 g Mett, Thuringian
• 700 g potatoes
• some oil
• some margarine
• 200 g sheep’s cheese, real

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Quarter the unpeeled cucumber and cut into thin slices. Dice the feta cheese. Bring the milk and cream to a boil, add the cornstarch mixture, and reduce slightly. Season generously with the spices and add the cucumber slices. Finely shred the white cabbage, dice the peeled potatoes, and fry the minced meat in a little oil until crumbly. If using ground meat, don’t forget to season. Mix everything in a bowl and pour into a greased baking dish. Pour over the sauce, sprinkle with the cheese cubes, and cook at 160°C fan-assisted oven for 30 minutes, covered, and then uncovered for another 30 minutes.