Savoy cabbage cake

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 2 large onions
• 2 cloves garlic
• 2 tbsp butter
• 750 g potatoes, boiled (also from the previous day)
• 500 g minced meat, mixed
• 2 m.-sized eggs
• Butter for the mold
• extra butter flakes
• salt and pepper
• Paprika powder
• Caraway, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Remove the outer, tough leaves from the savoy cabbage head, which you will need to line the baking dish. Slice off the middle ribs and boil the leaves in batches in salted water for one minute, then refresh in ice-cold water. This is important for the beautiful color and also preserves the vitamins. Grease a springform pan (24 cm diameter) or round casserole dish with butter, line it with the blanched leaves so that they cover the bottom, spread up the edges, and also leave some overhanging at the top so that they can later cover the filling. Cut the savoy cabbage heart into fine strips and then sauté in butter with the finely chopped onions and the finely chopped garlic until soft. Season everything with salt, pepper, paprika, and caraway, if desired. Let cool slightly. Meanwhile, dice the potatoes and mix them with the minced meat, the steamed savoy cabbage, and the eggs. Place them in the lined dish and smooth them down, then cover completely with the overhanging savoy cabbage leaves. Before placing the casserole in the oven, add a few knobs of butter to the top. Bake in a preheated oven (160°C fan/180°C top and bottom heat) for about one hour. Cut the savoy cabbage casserole into slices and serve.