Savoy cabbage, spinach and carrot tortellini casserole

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 1 kg tortellini
• 500 g carrot(s)
• ½ bag of leaf spinach, frozen
• 400 ml milk
• 2 garlic cloves
• 250 g bacon cubes
• 1 onion(s), fresh or dried, then 4 tbsp
• 1 tsp chili powder
• 1 tbsp, heaped vegetable stock powder
• 1 pack of cheese, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C fan/convection oven. First, clean the carrots, grate them coarsely, and then set them aside. Clean the savoy cabbage, then cook the leaves in water with vegetable stock for about 10 minutes. Remove the savoy cabbage and drain in a sieve. Cook the tortellini in the savoy cabbage water according to the package instructions. Fry the bacon in a pan until crispy, then sauté the spinach and onions. Deglaze with the milk and season with garlic, chili, salt, and pepper. Cut the drained savoy cabbage into strips and place them in a baking dish, alternating with the carrots and tortellini. Finally, pour the spinach sauce over the cabbage and spread it evenly, then cover everything with the cheese. Bake for 20 minutes at 200°C fan/convection oven.