Savoy cabbage cake

Ingredients for 4 servings:

• 1 head of savoy cabbage, approx. 1.2 kg
• 600 g waxy potatoes
• 1 large onion(s), chopped
• 1 stale bread roll, soaked in water, then squeezed out
• 600 g minced meat
• 1 egg(s)
• 1 tbsp mustard, spicy
• 1 apple, diced
• 100 g cheese, spicy, grated
• oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate 8 large leaves from the savoy cabbage and blanch them in boiling salted water. Refresh them in ice water, then slice the ribs. Cut the remaining cabbage into strips and sauté them in hot oil with the chopped onion. Season with salt and pepper, and set aside. Boil the potatoes, peel them, and slice them. Knead the minced meat with the squeezed-out bread roll, the egg, mustard, salt, pepper, the apple, the cheese, and a pinch of nutmeg into a dough. Grease a large, round baking dish and line it with the savoy cabbage leaves, ensuring that 1/3 of the leaves hang over the edge of the dish. Layer the potatoes, then add the minced meat. Spread the cabbage and onion mixture over the top. Fold the cabbage leaves over the cabbage and brush the mixture with oil. Bake in the oven at 200°C (top/bottom heat) for about 45 minutes. This dish also works perfectly in a Roman pot. To do this, open the lid for the last 15 minutes.