Savoy cabbage casserole with bacon

Ingredients for 4 servings:

• 1 m.-large savoy cabbage
• 500 g minced meat, seasoned (half pork, half beef)
• 250 ml cream
• 6 slices of bacon
• 1 roll, from the day before
• 1 egg(s)
• Butter for the mold
• salt and pepper
• nutmeg

Instructions

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

Soak the bread roll in water. Preheat the oven to 180°C (top/bottom heat). Remove the outer leaves from the savoy cabbage. Carefully separate the remaining leaves from the stalk, wash thoroughly, and leave as whole as possible. Bring a large pot of lightly salted water to a boil, add the savoy cabbage, and let it simmer for about 10 minutes. Remove and place it on a clean kitchen towel to drain and dry. Place the minced meat in a bowl and knead it into a meat dough with the egg and the well-squeezed bread roll. Grease a baking dish with butter, cover the bottom with 3 slices of bacon, and alternate layers of savoy cabbage and minced meat, starting and ending with the savoy cabbage. Season the cream with salt, pepper, and nutmeg and pour over the casserole. Place the remaining bacon on top of the casserole. Bake on the middle rack for about 45 minutes. Serve with rice.