Savoy Cabbage and Potato Casserole with Minced Meat and Grated Cheese

Peel the onion and cut it into fine cubes. Drain the butter in a saucepan and fry the onion cubes until translucent, add the flour and stir in. Add the milk while stirring and slowly bring the sauce to the boil. Add the bay leaf for 10 minutes and season with salt and pepper. Now stir in the cheese and let cool down a little.

Peel the potato and cut to about 1 cm. Cut wide slices and cook in salted water for 12 minutes. Cut the stalk out of the savoy cabbage and cut the cabbage into fine strips. Blanch in salt water for about 4 minutes, then rinse in cold water. Heat the oil in a pan and fry the minced meat vigorously and season with salt and pepper.

Grease a baking dish very lightly and put the savoy cabbage with half of the bechamel sauce in the dish. Next add the minced meat. Now place the potatoes side by side on the minced meat and pour the remaining béchamel sauce over them.

Place the casserole dish in the oven preheated to 180 degrees and bake there for 20 minutes. Then pour the remaining mountain cheese over the potatoes and place in the oven for another 20 minutes until the cheese is nice and brown.