Red cabbage casserole with minced meat and dumpling dough

Ingredients for 4 servings:

• 500 g minced meat
• 2 glasses of red cabbage, approx. 680 g each
• 2 packs of dumpling dough (approx. 750 g each)
• 200 g grated cheese (e.g. Gouda or Emmental)
• 4 tbsp olive oil
• salt and pepper
• cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Fry the minced meat in a pan with 2 tablespoons of olive oil until crumbly and season with salt, pepper, and cumin. Then add the red cabbage and fry for a few minutes. Grease a baking dish (36 x 25 cm) with 2 tablespoons of olive oil. Press the finished dumpling dough into the dish to a thickness of about 1 cm and pull it up around the edges like a cake to completely line the dish. Then pour the minced meat and red cabbage mixture into the dish and smooth it down. Finally, sprinkle the grated cheese over the red cabbage. Bake the dish at 180°C (top/bottom heat) for about 30 minutes, until the cheese and the edges of the dumpling are nicely browned.