Anatolian white cabbage casserole

Ingredients for 4 servings:

• 1 white cabbage (about 750 g)
• 60 g butter
• salt and pepper
• 200 ml meat broth
• 3 onions
• 400 g minced beef or lamb
• 4 tbsp tomato paste
• 200 g sheep’s cheese
• 3 eggs
• 200 ml milk
• Paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove the outer leaves from the cabbage and wash. Quarter it, remove the stalk, and cut or slice the quarters into fine strips. Heat half the butter and fry the strips while stirring. Season with salt, pepper, and paprika. Pour in just under half of the broth, cover, and simmer the cabbage for about 20 minutes. Peel and finely dice the onions. Melt the remaining butter in a pan and fry the onions in it. Add the minced meat and fry until crumbly. Season with salt and pepper, and cook over low heat for about 10 minutes. Preheat the oven to 175°C (350°F). Grease a casserole dish with butter. Mix the remaining broth with the tomato paste. Roughly crumble the feta cheese. Add the cabbage and minced meat to the dish. Pour the broth over the cabbage and scatter the cheese on top. Whisk the eggs with the milk, season with salt and pepper, and pour over the casserole. Bake in the oven (gas mark 2, fan oven 160°C) on the bottom rack for 30 minutes.