Mom's cabbage cake

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 500 g minced meat
• 1 roll, stale
• 1 onion(s)
• 1 egg(s)
• 1 tsp, heaped mustard
• salt and pepper
• Fat for the mold
• 1 tbsp flour
• 1 tbsp butter
• 250 ml milk
• 250 ml cabbage cooking water
• salt and pepper
• 1 pinch(s) nutmeg
• 1 dashes Maggi

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 10 minutes

Blanch the whole head of savoy cabbage in salted water. Then remove 4-5 large leaves and chop the rest. Reserve the cooking water for the sauce. Grease a double boiler. Line the dish with the large cabbage leaves, then alternate layers of minced cabbage and chopped cabbage. Finish with a layer of chopped cabbage or cabbage leaves. Close the dish and cook in the double boiler for 1 hour. Then open the dish and collect the liquid, adding it to the sauce if necessary. Turn the cabbage tart out onto a plate and slice generously, like a bundt cake. Make a light roux from the flour and butter, pour in the cabbage water and milk, and stir to make a sauce as usual. Season to taste. Serve with boiled potatoes.