Layered cabbage à la Bernd

Ingredients for 4 servings:

• 1 small white cabbage
• 1 tbsp oil
• 500 g minced beef or half and half
• 500 ml meat broth or vegetable broth
• salt and pepper
• Caraway seeds
• 100 g cheese (Emmental), dry
• 2 eggs
• 1 sauce thickener, dark

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Remove the outer green leaves from the cabbage and set aside. There should be enough to line the dish and cover the finished casserole. Cut the remaining cabbage into strips about 1 cm thick, blanch in the broth, and then drain in a colander, reserving the liquid. Place the minced cabbage in a bowl and season with salt, pepper, and caraway. Add the eggs, grate the Emmental cheese over the cabbage, add a splash of broth, and mix well. Line a casserole dish with half of the green leaves, leaving 3-4 cm overhanging the edges. Add a layer of blanched cabbage and then a layer of minced cabbage. Repeat this process several times. Finally, cover everything with the remaining green leaves and fold the excess leaves over the top. Bake in an oven preheated to 180 degrees Celsius for at least 1 hour. Now my little trick: after the baking time is up, I carefully pour the broth into a pot, turn the cabbage parcel out onto a baking sheet, and sear the outside in the oven using top heat until golden brown. Turn the whole thing over and let the other side brown nicely as well. The reserved sauce can be slightly thickened with brown gravy thickener. I serve it with baby potatoes and a cold beer.