Dinner for two (leftovers)

Ingredients for 2 servings:

• 400 g minced beef, ready fried
• 200 g tagliatelle, cooked from the day before
• 8 leaves of savoy cabbage
• Fat for the casserole dish
• some rapeseed oil
• 150 g sour cream
• 2 eggs
• 50 ml vegetable broth, homemade
• 1 onion(s), red
• 1 clove(s) garlic (solo garlic), finely diced
• Salt and pepper from the mill
• Chili flakes from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

baked savoy cabbage and minced beef pasta casserole

Briefly blanch the savoy cabbage leaves in boiling water and let them dry on a kitchen towel. Grease a baking dish, add the pasta, and season to taste. Place one savoy cabbage leaf on the work surface, brush it very thinly with rapeseed oil, and place the second leaf on top. Add 100g of minced meat, wrap it tightly, and place seam-side down on top of the pasta in the dish. Repeat the same process with the remaining 6 savoy cabbage leaves and the remaining minced meat. Preheat the oven to 200°C (top/bottom heat). In a bowl, mix the sour cream, eggs, broth, the peeled, finely diced onion, and the garlic well, and season generously with the spices (if you like, add herbs). Pour this sauce evenly over the savoy cabbage rolls. Place in the oven on the middle rack for about 20 minutes. Cooking time may vary depending on the oven. Arrange on a plate and serve. A small green salad goes well with it.