Savoy cabbage casserole

Ingredients for 6 servings:

• 1 head of savoy cabbage
• 2 shallots
• 25 g butter
• 1 jar of wine
• 400g bacon
• 2 eggs
• salt and pepper
• 500 g minced meat, half and half
• ½ cup cream
• Thyme
• nutmeg

Instructions

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

Cut a wedge-shaped section of the savoy cabbage stalk, separate the head into individual leaves, and wash thoroughly. Bring a large pot of water to a boil, add salt, and boil the cabbage leaves for 4 to 5 minutes, then drain and let them drain. Finely chop the shallots and fry them in butter in a small pan, then add the white wine and simmer until the liquid has evaporated. Remove from the heat. Preheat the oven to 180°C. Line the bottom of a large casserole dish with half of the bacon. Add the well-drained cabbage leaves to a third of the height of the dish. Knead the sautéed shallots, eggs, salt, pepper, and thyme into the minced meat, form it into a flat patty, and place it in the dish on top of the cabbage. Scatter the remaining savoy cabbage leaves over the top. Season the cream with a little salt, pepper, and nutmeg, mix well, and pour over the casserole. Place the pan on the middle rack of the hot oven. Bake for approximately 45 minutes. Top with the remaining bacon 15 minutes before the end of baking.