Minced meat and cabbage

Ingredients for 4 servings:

• 800 g white cabbage or pointed cabbage
• 50 g butter, approx.
• Salt and pepper, black, freshly ground
• Caraway, fennel or anise
• 200 ml vegetable broth or meat broth or half of each, approx.
• Paprika powder
• 2 onions
• 1 clove(s) garlic
• 2 tbsp olive oil
• 400 g minced lamb or minced beef
• oregano
• Cinnamon powder
• 1 can of tomato paste
• 3 eggs
• 1 cup whipped cream
• 200 g feta cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Remove the outer leaves from the white or pointed cabbage. Halve the cabbage, remove the stalk, and cut the cabbage into thin strips. Melt about 50g of butter in a wide saucepan and briefly fry the cabbage strips. Season with salt and caraway, anise, or fennel. Then pour in about 100ml of stock, cover, and simmer over low heat for about 15 minutes. Shortly before the end of the cooking time, add the paprika. Peel the onions and garlic cloves and finely dice or chop both. Heat the olive oil in a large non-stick pan and fry the minced meat until coarsely crumbly, seasoning with a little oregano and cinnamon. Then add the onions and garlic and sauté. Season with salt and pepper. Preheat the oven to 160°C (top/bottom heat) or 140°C (fan oven). Mix half of the tomato paste with the remaining stock. Whisk the eggs with the cream and the remaining tomato paste, season with salt and pepper. In a baking dish lightly greased with butter or olive oil, first arrange the cabbage and then the minced meat mixture. Then pour the tomato paste broth evenly over the cabbage, crumble the feta evenly over the cabbage, and finally pour the egg, tomato paste, and cream evenly over the cabbage. Bake in the preheated oven for about 30 minutes. Serve with fresh pita bread and a fresh Greek salad.