Savoy cabbage – minced meat – lasagna

Ingredients for 4 servings:

• 1 roll, from the day before
• 1 small savoy cabbage (approx. 1kg)
• Salt and pepper, black
• 1 onion(s)
• 1 clove(s) garlic
• 1 tsp thyme
• 500 g minced meat
• 1 egg(s)
• 200 g bacon (breakfast bacon)
• 100 g whipped cream

Instructions

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

Soak the bread rolls. Trim the savoy cabbage, remove the leaves, wash them, and flatten the leaf ribs. Pre-cook in boiling salted water for 3-5 minutes. Drain. Peel the onion and garlic and finely dice them. Knead the minced meat, squeezed out the bread roll, onion, garlic, thyme, and egg together. Season. Set aside 5-6 slices of bacon. Line a baking dish 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 savoy cabbage and minced meat. Top with savoy cabbage. Place the remaining bacon on top and fold over the excess bacon. Cover the casserole with aluminum foil. Braise in a hot oven (electric stove 150°C, fan oven 125°C, gas mark 1) for about 1 1/2 hours. After about 1 hour, pour the cream over the cabbage and finish cooking uncovered. Approximately 15 minutes before the end of cooking time, turn the oven up to 200 degrees (fan oven 175 degrees, gas mark 3) and bake everything until crispy.