Savoy cabbage and chicken casserole

Ingredients for 4 servings:

• 800 g savoy cabbage
• 400 g chicken fillet(s)
• 150 g onion(s)
• 150 g bacon, diced
• 1 large can of tomatoes
• 2 cloves garlic
• 100 ml cream or Cremefine
• 250 ml vegetable stock
• 2 tsp marjoram
• 100 g cheese, for gratinating
• 3 tbsp olive oil
• salt and pepper
• Cayenne pepper

Instructions

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

delicious, smart, low-carb cabbage dish

Quarter the savoy cabbage, remove the stalks, and cut into strips. Dice the onions and garlic. Drain the tomatoes in a sieve, reserving the juices. Heat the oil in a large pot, fry the bacon until crispy, and add it to a casserole dish. Fry the onions in the frying fat until golden brown, then briefly add the garlic. Remove half of the onion mixture and set aside. Add the savoy cabbage to the pot with the remaining onions, braise, and season generously with salt and pepper. Pour in the stock, cover, and simmer for 15 minutes. Cut the chicken fillet into thick strips and fry briefly in oil in a pan. Add the slightly chopped canned tomatoes, the remaining onions, and the marjoram. Season to taste with salt and pepper (for a spicier/spicier version, use cayenne pepper). Place the braised savoy cabbage in the casserole dish, top with the beef and tomato mixture, then pour the tomato juice mixed with the cream over the top, and finally sprinkle with cheese. Bake in the oven at 200°C (400°F) on the middle rack for 40 minutes. Cover with aluminum foil for the first 25 minutes. As with most cabbage dishes, the reheated leftovers (if any) taste even better on the second day.