Savoy cabbage and potato casserole

Ingredients for 3 servings:

• 500 g jacket potatoes
• 200 g cheese for topping
• 250 g minced meat
• 1 bunch of spring onions
• 1 small savoy cabbage
• 1 onion(s)
• 2 garlic cloves
• 200 ml cream
• 1 egg(s)
• 3 tbsp oil
• 1 pinch of nutmeg
• salt and pepper
• Butter for the mold
• 200 ml milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the coarse outer leaves from the savoy cabbage, quarter them, remove the stalks, cut into thin strips, and boil in cold water for 15-20 minutes. Meanwhile, boil about 500g of potatoes with their skins on. Drain after about 20 minutes, peel, and slice. Meanwhile, finely chop the spring onions, onions, and garlic, fry briefly, add the minced meat, and sear everything until crispy. Grease a casserole dish with butter, add the cooked minced meat, layer half of the potatoes on top, season with salt and pepper, then layer the drained savoy cabbage on top of the potatoes, season with salt and pepper. The other half of the potatoes then forms the final layer. Finally, mix an egg, 200ml cream, the same amount of milk, a good grind of nutmeg, salt, and pepper, and pour over the prepared casserole. Then sprinkle the cheese on top (you can also layer it between the savoy cabbage and potatoes). Then bake the whole thing in the preheated oven on the middle rack at approximately 200 degrees Celsius for 30-45 minutes. Serve with crème fraîche or garlic sauce.