Savoy cabbage casserole

Ingredients for 4 servings:

• 1 head of savoy cabbage, small
• 500 g minced meat
• 125 ml cream
• 2 onions
• 2 tbsp tomato paste
• ¼ liter broth
• 1 can tomato(s), pureed (or tetra pack)
• salt and pepper
• Broth, granulated
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the whole head of savoy cabbage in salted water until the leaves fall away. Brown the ground meat with diced onion, season with salt and pepper. Stir in the tomato paste and add crushed or diced tomatoes, if desired (this will make more meat sauce). Season generously with granulated stock. Grease an ovenproof casserole dish with butter. Layer the savoy cabbage leaves and meat mixture in layers. Top with the savoy cabbage. Place knobs of butter on top, pour in the cream and stock, and bake at 200°C for 20-30 minutes. Check occasionally to make sure the savoy cabbage isn’t overbrowning; lower the oven to a lower rack if necessary. This goes well with potatoes.