John Myers
Minced Meat – White Cabbage – Casserole
The perfect minced meat – white cabbage – casserole recipe with a picture and simple step-by-step instructions.
- 400 g Minced meat
- 0,333333 piece White cabbage (white cabbage) cooked
- 300 ml Milk
- 1 piece Spring onions fresh
- 1 pack Sheep cheese Bulgarian
- Salt
- Pepper from the grinder
- 1 pinch Clove powder
- 1 pinch Ground cardamom
- 1 tsp Saffron spice
- 1 pinch Nutmeg
- 0,5 tsp Chili powder
- 2 tsp Cress (garden cress)
- 1 Egg
- Gratin cheese
- Cut the white cabbage, about 1/3 of the head is enough, into small strips and cook in salted water until firm to the bite.
- In the meantime, cut the spring onions into small pieces and fry them in a pan with the minced meat and the sheep’s cheese cut into pieces. Only lightly salt the meat, as the Bulgarian shaft cheese has a lot of aroma. If you use other sheep’s cheese, you may need more seasoning.
- Drain the cooked white cabbage and add to the pan.
- For the sauce, mix the milk and the egg, stir in all the spices including salt and pepper and season to taste.
- Then the minced meat and cabbage mixture is placed in a greased baking dish, poured over with the sauce and the gratin cheese is spread over it.
- Finally, the casserole is baked at approx. 180 ° (convection) in a preheated oven for approx. 30 minutes. Finished! Enjoy your meal!
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