John Myers
Ingredients for 4 servings:
- 500 g savoy cabbage
- 350 g floury potatoes
- 1 shallot(s)
- 3 tbsp olive oil
- 250 g minced beef
- 100 g Emmental cheese, grated
- 300 ml meat broth
- salt and pepper
- n. B. Caraway powder
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Baked savoy cabbage with potatoes and minced meat.
Peel the potatoes and cut into medium-sized cubes. Boil in salted water for 15 minutes, then drain. Trim the savoy cabbage, quarter it, remove the stalk, and cut it into strips about 2 cm wide. Then cook in boiling salted water for about 12 minutes, refresh in ice-cold water, and drain. Peel and finely chop the onion. Heat the oil in a pan and sauté the onions. Make sure they don’t brown or blacken. Add the minced meat and fry until finely crumbled. Do not allow it to overbrown. Season with salt and pepper. Preheat the oven to 220°C (top/bottom heat). Grease an ovenproof dish and add half of the savoy cabbage and potatoes. Then pour the minced meat mixture over it. Cover everything with the remaining potatoes and finally the remaining savoy cabbage. Pour in the meat broth and sprinkle with the Emmental cheese. Bake in the middle oven rack for about 30 minutes until golden brown. Tip: This dish also tastes great with pasta. Instead of potatoes, simply use 200g of macaroni.
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