John Myers
Chinese Cabbage Casserole
The perfect chinese cabbage casserole recipe with a picture and simple step-by-step instructions.
- 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 a cup Sour cream
- Salt
- Pepper
- Chili powder
- Worcester sauce
- 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.
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