Savoy cabbage casserole

Ingredients for 4 servings:

• 800 g minced meat, mixed
• 15 large savoy cabbage leaves, light
• 1 clove(s) garlic
• 2 tbsp butter
• 1 can of tomatoes, peeled (850ml)
• 150 g mountain cheese, grated
• 1 onion(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the savoy cabbage leaves and blanch them in boiling water for 3 minutes. Then drain and refresh in ice-cold water, then let them drain. Peel the onion and garlic, finely dice them, and sauté them in the heated butter. Add the minced meat and fry until crumbly. Season with salt and pepper. Drain the tomatoes in a sieve and roughly chop them. Preheat the oven to 180°C (160°C fan-assisted oven). In the meantime, place 3 savoy cabbage leaves in a greased baking dish, add 1/3 of the minced meat mixture and 1/4 of the tomatoes. Repeat this process two more times. Finely chop the remaining savoy cabbage leaves and arrange them on the casserole with the remaining tomatoes. Sprinkle with cheese and bake in the oven for 40 minutes. Serve with mashed potatoes or white bread.