Layered cabbage in a Roman pot

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 500 g minced meat, mixed
• some potatoes, large
• salt and pepper
• possibly cumin
• 1 egg(s)
• 4 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter the cabbage, remove the stalk, and cut into strips. Mix the minced meat with the egg and breadcrumbs, and season generously with salt and pepper. If you like, you can also season the minced meat with ground cumin. Peel the potatoes and slice them (not too thinly). First, place a layer of potatoes on the bottom of the earthenware pot and season them with salt and pepper. Then add a layer of savoy cabbage, also salted. Spread the minced meat over the savoy cabbage and press down. Add another layer of savoy cabbage (salt). Finally, add more potatoes (salt and pepper) as the final layer. Put the lid on and place in a cold oven. Cook at 200°C for about 1 1/2 hours. At 180°C fan-assisted oven, 1 hour is enough for me.