Turkish white cabbage casserole

Ingredients for 4 servings:

• 1 head of white cabbage, about 1 kg
• 2 onions
• 4 tbsp butter
• 400 g minced beef
• Salt
• 1 tsp paprika powder, hot
• 2 tbsp tomato paste
• 300 ml meat broth, warm
• 100 g sheep’s cheese
• 2 eggs
• 250 ml milk
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Quarter the cabbage, remove the stalk, remove the outer leaves, and cut into thin strips. Peel and finely dice the onions. Melt the butter in a saucepan and fry the onions until golden brown. Add the minced meat and fry for 5 minutes, turning occasionally. Season with salt and paprika. Mix in the cabbage strips, cover, and simmer over low heat for 30 minutes. Grease a large, shallow, ovenproof dish. Pour the minced meat and cabbage mixture into the dish. Mix the tomato paste with the warm meat broth and pour over the dish. Allow the liquid in the dish to almost evaporate over medium heat on the stovetop. Preheat the oven to 175°C (top/bottom heat). Crumble the feta cheese and sprinkle over the casserole. Whisk the eggs with the milk and pour over the casserole. Bake the casserole in the hot oven for about 45 minutes. Cover towards the end of the baking time if necessary.