Layered potato, cabbage and minced meat casserole with tomato sauce

Ingredients for 6 servings:

• 1 kg potatoes
• 2 onions
• 1 garlic clove(s)
• ½ small head of savoy cabbage, approx. 500 g
• 2 tbsp butter
• 7 sprigs of oregano
• 3 tbsp oil
• 600 g minced meat, mixed
• Salt
• pepper
• Paprika powder, sweet
• 2 tbsp tomato paste
• 500 g tomatoes, chopped
• 1 pinch(s) of sugar
• 75 g cheese, grated Gouda
• Fat, for the shape

Instructions

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

Wash the potatoes thoroughly and cook for 20-25 minutes. Drain, let cool slightly, and peel off the skins. Peel and finely dice the onions. Peel and finely chop the garlic. Trim and wash the cabbage, and flatten any coarse leaf ribs. Cut the cabbage into strips. Heat the butter in a saucepan. Sauté the cabbage for 5-6 minutes, stirring occasionally. Deglaze with 200 ml water, cover, and continue to sauté for 6-7 minutes. Place the cabbage in a colander and drain. Wash the oregano, shake dry, and leave to garnish. Pull the leaves from the stems and chop. Heat the oil in a pan and fry the minced meat until crumbly, stirring occasionally. Add the onions, garlic, and chopped oregano, and sauté briefly. Season with salt, pepper, and paprika. Add the tomato paste and sweat briefly. Deglaze with the tomatoes, bring to a boil, and simmer, covered, for about 5 minutes. Then season to taste with salt, pepper, paprika, and sugar. Slice the potatoes. Place half of the minced meat in a greased baking dish. Arrange the cabbage first, then the potato slices on top, and spread with the remaining minced meat mixture. Sprinkle with cheese and bake in a preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for about 25 minutes. Garnish with the remaining oregano, if desired.