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Savoy cabbage casserole with minced meat and brunch

updated

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Ingredients for 4 servings:

  • 1 small savoy cabbage
  • 500 g minced beef
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 tbsp, heaped tomato paste
  • 2 tbsp Brunch Pepper
  • 100 ml white wine
  • 100 ml cream
  • 300 ml meat broth
  • salt and pepper
  • Marjoram or Thyme
  • 8 slices of bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and really tasty

Cut the savoy cabbage into large pieces and blanch briefly in salted water, then immediately plunge into ice-cold water and drain well. Fry the minced meat with the finely chopped onion and garlic clove until crumbly. Briefly fry the tomato paste and deglaze with the wine. Stir in the brunch mixture, add the cream and stock, and season to taste. Layer everything in a casserole dish and cover with the bacon strips. Bake the casserole in a preheated oven at 180°C for about 30 minutes, until the bacon is nice and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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