Turkish white cabbage casserole

Ingredients for 4 servings:

• 1 head of white cabbage, approx. 1 kg
• 2 onions
• 4 tbsp butter
• 300 g minced meat, half lamb, half beef
• salt and pepper
• Paprika powder, hot
• 3 tbsp tomato paste
• ¼ liter meat broth
• 150 g sheep’s cheese
• 2 eggs
• ¼ liter of milk
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Quarter the cabbage, clean, remove the stalk, and cut the cabbage into strips. Then wash and drain. Sauté the chopped onions in butter, add the minced meat, and brown well. Season with salt and paprika. Add the cabbage strips and simmer covered over low heat for about 30 minutes. Then stir in the tomato paste and meat broth and add it. Cook over medium heat for about 10 minutes, allowing the broth to evaporate slightly. Preheat the oven to 175°C (350°F). Pour the cabbage and minced meat mixture into a shallow, greased dish. Sprinkle with the feta cheese. Whisk the eggs with the milk and pour over the cabbage. Bake on the middle rack for 45 minutes. Serve with boiled potatoes or rice.