Cabbage casserole with minced beef

Ingredients for 4 servings:

• 500 g minced beef
• 2 rolls, stale or breadcrumbs
• Water, cold for soaking
• ½ head of white cabbage
• salt water
• 2 eggs
• 2 tbsp breadcrumbs
• 1 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• ½ tsp paprika powder
• 1 cup sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

from the oven, the whole family enjoys it

Cut the white cabbage into very small strips and cook in salted water until almost tender. Then drain and let cool briefly. Brush the baking sheet with half the butter to prevent sticking. Preheat the oven to 180–200°C (fan oven). In the meantime, soak the rolls in water until they are very soft. Squeeze the water out of the soaked rolls and then cut them into small pieces and place them in a large (!) bowl. Everything will need to go into the bowl later, so please use a sufficiently large container. Add the ground beef and the 2 eggs, salt, pepper, and paprika to the rolls, along with the cooled cabbage. Then mix everything together with your hands like a dough and knead. Season to taste and add a little more salt if necessary (I prefer less salt). Then transfer the mixture to the baking sheet and spread evenly over the baking sheet to a height of about 2 cm. Sprinkle some flour on top and the rest of the butter in small pieces to give it a crispy, browned texture. Then bake in the oven at approximately 180-200°C for approximately 35-40 minutes. Cut into slices and serve. If you like, enjoy the casserole with a spoonful of sour cream—but you can also omit it.