Savoy cabbage and minced meat casserole

Ingredients for 4 servings:

• 600 g potatoes
• 1 roll, from the day before
• 1 m.-large savoy cabbage
• 3 tbsp butter or margarine
• Salt and pepper, white, nutmeg
• 1 m.-sized onion(s)
• 1 m.-sized apple
• 100 g cheese (Emmental) in a piece
• 600 g minced meat, mixed
• 1 egg(s)
• 1 tbsp mustard, medium hot
• Parsley

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the potatoes and cook for about 20 minutes until tender. Soak the bread roll in water. Trim and wash the savoy cabbage. Remove 8 large leaves and blanch in boiling water for about 5 minutes. Rinse, drain, and flatten the leaf ribs. Set aside. Quarter the remaining savoy cabbage, remove the stalk, and cut the cabbage into strips. Brown in 2 tablespoons of hot fat. Season with salt, pepper, and nutmeg. Add 1/8 liter of water, cover, and simmer the cabbage for about 5 minutes. Cool and drain. Drain the potatoes, peel, and let them steam. Peel and dice the onion. Wash and halve the apple, and cut into 2 slices. Core and dice the rest of the apple. Grate the cheese. Squeeze out the water from the bread roll and knead it with the minced meat, egg, onion, and mustard. Season, then knead in the apple, cheese, and cabbage. Slice the potatoes. Grease a large casserole dish and line it with the savoy cabbage leaves, leaving some overhanging leaves. Layer the potatoes and minced meat, then fold the leaves over the leaves. Heat 1 tablespoon of fat and brush the leaves with it. Bake at 175°C (350°F) for 45 minutes. About 10 minutes before the end of the baking time, place the two apple slices on top. Sprinkle with parsley and serve.