Savoy cabbage and potato pie with minced meat

Ingredients for 4 servings:

• 1 kg potatoes
• 500 g minced meat, mixed
• 1 head of savoy cabbage
• 3 m.-large tomato(s)
• 3 m.-sized eggs
• some fat for the mold
• salt and pepper
• Paprika powder, alternatively minced meat seasoning

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple dish without puff pastry

Pre-cook the potatoes in their jackets. Season 500g of mixed minced meat with mince seasoning or pepper, salt, and paprika. Fry until crumbly. Remove 8 large leaves from the savoy cabbage and cook briefly in boiling water. Then remove from the water. Cut the remaining cabbage into small strips and cook until tender. Peel the potatoes and cut into small pieces. Add a little salt. Add the fried minced meat and knead by hand with 3 eggs. Place the large cabbage leaves in a greased 24cm springform pan, ensuring that half of the leaves extend over the edge. Line the center of the pan with cabbage, ensuring there are no gaps. Drain the cabbage strips. Now add some of the potato and minced meat mixture to the springform pan and press firmly onto the cabbage. Then add the cabbage strips and press down. Add the rest of the potato and minced meat mixture and press down. Fold the overlapping cabbage leaves onto the mixture and add more cabbage strips, if desired, to create a closed lid. Bake in a preheated oven at 175°C (350°F) for about 30 minutes. After about 15-20 minutes, cover with aluminum foil to prevent it from overcooking. Then turn the dish out onto a plate and garnish with tomatoes.