Savoy cabbage casserole with crème fraîche

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 1 small head of savoy cabbage
• 500 g minced meat (beef or pork or mixed)
• 1 m.-sized onion(s)
• 2 cups of crème fraîche, classic or with herbs
• 200 g cheese, grated
• some rapeseed oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil, peel, and slice the potatoes. Quarter the savoy cabbage, remove the stalk, cut into strips, and blanch. Peel and dice the onion. Brown the minced meat with the diced onion and season with salt and pepper. Grease a casserole dish with rapeseed oil. Place the potatoes in the casserole dish and toss with a cup of crème fraîche. Layer the minced meat on top. Layer the savoy cabbage on top and toss with the second cup of crème fraîche. Sprinkle with grated cheese. Bake the casserole in a preheated oven at 200°C (top/bottom heat) (180°C fan-assisted) on the middle rack for approximately 20-30 minutes.