Red cabbage casserole with minced meat under a potato topping

Ingredients for 3 servings:

• 1 kg red cabbage
• 1 tbsp goose fat
• 1 medium-sized onion(s), diced
• e.g. salt and pepper
• some cinnamon
• 2 bay leaves
• 3 carnations
• some vinegar
• 100 ml vegetable stock
• 1 kg potatoes, mainly waxy
• 1 tbsp oil
• 600 g minced meat, mixed
• 1 tbsp Tomato paste, optional
• n. B. Butter for the mold
• 1 large apple
• some butter flakes for topping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 2 hours 25 minutes

a delicious and easy-to-prepare winter meal

Halve and quarter the red cabbage, and remove the stalks. Grate or chop the cabbage into as fine strips as possible. Heat the goose fat in a large pot and sauté the cabbage with half of the diced onions. Season with salt, pepper, a little cinnamon, bay leaves, cloves, and vinegar. Pour in a little vegetable stock. Cover and simmer for about 1 hour. In the meantime, peel the potatoes and slice or slice them thinly. Blanch the potatoes in salted water for about 5 minutes, drain well. Let cool in a colander. Heat a little oil in a pan and fry the minced meat with the remaining onions until crumbly. Season with salt and pepper, and optionally mix in a tablespoon of tomato paste. Grease a baking dish with a little butter. Arrange half of the potato slices in it. Add the slightly cooled minced meat and spread it out. Peel and core an apple, then cut into quarters, then into slices, and arrange them over the minced meat. Now spread the cooked red cabbage over the minced meat, cover with the remaining potato slices in a shingle shape, and top with a few knobs of butter. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes, until the potato tips are nicely browned.