Savoy cabbage with minced meat

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 500 g minced meat, mixed
• 2 eggs
• 1 ½ rolls, stale
• 3 onions
• 1 tbsp, heaped flour
• 1 tsp mustard
• 1 tbsp, heaped butter
• some vegetable broth
• 1 cup water
• e.g. milk
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Delicious enough to kneel down for!

Quarter the savoy cabbage, remove the stalk, and cut into 2-3 cm strips. Place in a sieve and wash. Soak the bread rolls and finely dice the onions. Place the minced meat in a bowl, squeeze only half of the water out of the roll, and add to the minced meat along with salt, pepper, mustard, and half of the onions. Knead well. Put the remaining onions, vegetable stock, and a cup of water in a saucepan. Add a third of the savoy cabbage, then press half of the minced meat together in your hands to form a plate. Place on the savoy cabbage, then add a layer of savoy cabbage, then the remaining minced meat, and then the remaining savoy cabbage. Bring to a boil, reduce the heat, and simmer over medium heat for 20 minutes. Stir roughly once and continue to simmer until tender. Mix the flour with a little milk and stir in, bring to a boil, and add the butter. If it’s still too thin (it should be quite creamy), mix a little more flour with milk and add. Season well and serve with boiled potatoes.