John Myers
Ingredients for 6 servings:
- 500 g minced meat, mixed
- 2 eggs
- 1 tbsp, heaped Dijon mustard
- 4 tbsp, heaped breadcrumbs
- 1 tbsp, heaped paprika powder, sweet
- 1 tsp, heaped pepper, white
- 1 tsp, leveled allspice powder
- n. B. Salt
- 500 g waxy potatoes, cooked in their jackets
- 250 g bacon, diced
- 500 g savoy cabbage, about 1/2 head
- 150 g onion(s)
- 15 g garlic
- 150 g Cheddar, finely grated
- 50 g Parmesan, freshly grated
- n. B. salt and pepper, white
- some fat for frying and for the dish
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
A quick lunch for the whole family.
Mix the minced meat with eggs, breadcrumbs, and mustard, knead into a dough, season with paprika, pepper, and allspice, season with salt, and set aside for about 10 minutes to swell. Remove the outer leaves of the savoy cabbage and finely slice 500g of the head. Peel and thinly slice the onions and garlic. Fry everything in a roasting pan, stirring frequently, until the mixture begins to brown. Remove the mixture and set aside to cool slightly. Fry the bacon cubes in the pan and stir frequently until they, too, are browned. Then remove from the heat. Peel the potatoes, cut them into thin slices, and arrange them in a 15 x 25cm greased baking dish. Season with salt and pepper. Add about 300g of the cabbage and onion mixture to the pan with the bacon, mix, season with salt and pepper, and then spread it over the potato slices. Knead the remaining cabbage and onion mixture with the ground beef and form six equal-sized balls. Distribute them evenly in the dish. Preheat the oven to 180°C (top/bottom heat). Cover the dish with a second dish and place it on the middle shelf for 40 minutes. Then remove from the oven, sprinkle with grated Parmesan and Cheddar cheese, and place under the broiler for about 5 minutes to melt and brown the cheese. The casserole is now ready to serve.
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