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Chinese Cabbage Casserole

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 269 kcal

Ingredients
 

  • 4 Potatoes
  • 1 Chinese cabbage
  • 0,5 Green Bell pepper
  • 0,5 Yellow Bell pepper
  • 0,5 Red Bell pepper
  • 500 g Mixed minced meat
  • 1 Onion
  • 2 tbsp Tomato paste
  • 150 ml Vegetable broth
  • 200 g Grated Emmental
  • 1 cup Sour cream
  • Salt
  • Pepper
  • Chili powder
  • Worcestershire sauce

Instructions
 

  • Boil the potatoes, let them cool, peel them and cut them into slices.
  • Cut the lower stalk from the Chinese cabbage and blanch the cabbage in hot water for about 10 minutes.
  • Fry the minced meat with the diced onion until crumbly, cut the paprika into cubes, add to the minced meat and fry it, season everything with salt, pepper, chili powder and Worcester sauce, pour in the stock, stir in the tomato paste and simmer gently for 5 minutes.
  • Remove the leaves from the Chinese cabbage and place them in two layers in a baking dish.
  • Place the minced meat on the Chinese cabbage leaves and cover them with two more layers of Chinese cabbage leaves.
  • Now place the potato slices on the Chinese cabbage, sprinkle with the sour cream and serve with the Emmental.
  • Preheat the oven to 200 ° C and bake the casserole for about 30 minutes.

Nutrition

Serving: 100gCalories: 269kcalCarbohydrates: 0.1gProtein: 21.2gFat: 20.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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