Savoy Cabbage Casserole with Minced Meat

5 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 330 kcal


  • 4 Potatoes
  • 300 g Savoy cabbage
  • 30 g Butter
  • 100 ml (just under) Water
  • 300 g Mixed minced meat
  • 2 tablespoon Oil
  • 2 medium sized Diced onions
  • 1 Garlic clove chopped
  • 1 teaspoon Dried oregano
  • 1 teaspoon Sweet paprika
  • 2 Pinches Hot pepper
  • Salt and pepper
  • 1 tablespoon Tomato paste
  • 250 g Sieved tomatoes
  • Butter for the mold
  • Nutmeg
  • 75 g Grated cheese


  • First cook the potatoes with their skin on, then drain, rinse and set aside to cool slightly.
  • During this time, remove the outer leaves from the savoy cabbage; Cut away the thick central ribs from the rest and cut the tender leaves (one on top of the other) into strips.
  • Put the savoy cabbage in heated butter and sauté for about 5 minutes while turning, then add almost 100 ml of water, put a lid on and cook the vegetables over a mild heat for 5 minutes; Pour into a colander to drain and set aside.
  • Now it's the turn of the minced meat: Fry in the heated oil until crumbly (do not brown), add the onion cubes and let them turn translucent, add tomato paste and garlic and sauté for a minute; Stir in paprika, oregano, salt and pepper, deglaze with the tomatoes, bring to the boil and cook covered for 5 minutes.
  • During this time, peel the potatoes and cut them into small slices that are not too thin. Grease a casserole dish with butter and smooth out half of the minced meat in it. Spread all the savoy cabbage on top, sprinkle some freshly grated nutmeg over it and place the potato slices on top. Finally, spread the rest of the minced meat over the potatoes. Sprinkle with grated cheese and bake in the preheated oven for about 25 minutes.
  • Bon appetit !!


Serving: 100gCalories: 330kcalCarbohydrates: 1gProtein: 15.3gFat: 29.8g
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Written by John Myers

Professional Chef with 25 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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