Savoy cabbage – minced meat – lasagna

Ingredients for 4 servings:

• 1 roll from the day before
• 1 small savoy cabbage (approx. 1 kg)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tsp thyme (dried or 3-4 stalks fresh)
• 500 g minced meat, mixed
• 1 egg(s)
• 200 g bacon
• 100 g cream
• salt and pepper

Instructions

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

Soak the bread rolls. Trim the savoy cabbage, remove the leaves, and wash them. Flatten the leaf ribs. Pre-cook in boiling salted water for 3-5 minutes. Drain. Peel and finely dice the onion and garlic. Wash and chop the fresh thyme. Knead the minced meat, squeezed out the bread roll, onion, garlic, thyme, and egg. Set aside 5-6 slices of bacon. Line a casserole dish (approx. 2 l capacity) completely with bacon, overlapping slightly at the edges. Place a layer of savoy cabbage on top of the bacon. Season with a little salt and pepper. Alternate layers of minced meat and cabbage. Top with cabbage. Place the remaining bacon slices on top and fold over any excess bacon. Cover the casserole with aluminum foil and braise in a hot oven at 150°C for approx. 1 1/2 hours. After approx. 1 hour, pour over the cream. Finish cooking uncovered at the same temperature. About 15 minutes before the end of the cooking time, turn the oven up to 200 degrees and bake everything until crispy.