John Myers
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Casserole: Minced Meat with Cabbage and Bacon
The perfect casserole: minced meat with cabbage and bacon recipe with a picture and simple step-by-step instructions.
- 500 g Fresh white cabbage
- 400 g Minced beef and pork
- 150 g Fat smoked bacon
- If you don’t like it, leave out caraway
- Salt
- 1 tbsp Sweet paprika
- 0,125 liter Cream 30% fat
- 4 tbsp Oatmeal
- 1 tbsp Butter
- Black pepper from the mill
Preparation:
- Remove the outer leaves from the cabbage, cut off the stalk. Bring a large saucepan with water, salt and caraway seeds to a boil. Add cabbage and cook for about 10 minutes. Drain and let cool down briefly.
- Separate the leaves from the cabbage. So much so that you can cover the bottom of a baking dish with it and still have a lid for the dumpling. Chop the rest of the cabbage for the minced meat.
- Peel the onions and cut into small cubes. Slice the bacon thinly or have the butcher cut it. (If you do it yourself, put it in the freezer maybe 1 hour beforehand, it’s easier). Mix the minced meat with the spices, onions, cream and oatmeal. Finally mix in the finely chopped cabbage.
- Grease the baking dish with butter.
Let’s go:
- Line the greased baking dish with a good layer of cabbage.
- Spread the prepared minced meat evenly over it and smooth it out.
- Now put another layer of cabbage on top.
- Cover with the bacon slices and bake crispy in the preheated (200 ° C, gas: 3-4) oven on the middle rack.
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