John Myers
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White Cabbage and Feta Mince Casserole with Canarian Potatoes
The perfect white cabbage and feta mince casserole with canarian potatoes recipe with a picture and simple step-by-step instructions.
Casserole:
- 400 g White cabbage
- 1 tsp Caraway seed
- Salt for the cabbage
- 6 tbsp Sunflower oil
- 1 small Onion
- 2 Garlic cloves
- 250 g Mixed minced meat
- 2 tbsp Sweet paprika
- Salt, pepper, sugar
- 400 g Tomatoes in pieces a.d. Can
- 3 tbsp Tomato paste
- 180 g Roughly chopped up feta cheese
- 40 g Hard cheese (Gouda, Cheddar or similar) grated
Potatoes:
- 500 g Waxy potatoes with their skin on
- 4 tbsp Coarse sea salt
- 1 Bay leaf
- 1 Garlic clove
Preparation of the casserole:
- First cut the cabbage into thick slices and then cut them into pieces. Fry it in 4 tablespoons of oil with caraway seeds and salt and then pre-cook over medium heat for about 15 minutes (without adding any liquid). Stir it every now and then.
Potatoes:
- Since you need some time, start now. To do this, brush the skin of the potatoes thoroughly under running water. Then put them in a saucepan and cover only halfway with water. Sprinkle the salt over it, add the bay leaf and clove of garlic, put the lid on the pot and bring to the boil on the highest setting. When it is boiling, turn the heat down halfway, place a folded kitchen towel between the lid and the pot (so the very little water cannot evaporate so quickly and is sufficient for cooking) and let it simmer for 20 minutes.
Completion of casserole and potatoes:
- While peeling the onion, dice it into small pieces. Skin the garlic, chop finely. Then sweat the onions in a pan in 2 tablespoons of oil until translucent, then add the garlic and minced meat and fry them vigorously. Season with paprika, pepper, salt and a pinch of sugar. Then mix with canned tomatoes and tomato paste, bring to the boil briefly and mix with the pre-cooked cabbage. If necessary, season again.
- Preheat the oven to 220 °. Pour half of the minced meat mixture into a baking dish (approx. 16 x 25 cm), spread half of the chopped up feta over it, pour in the remaining minced meat mixture and top it with the rest of the feta. Sprinkle the grated cheese on the surface and put the gratin dish in the oven for approx. 10 minutes.
- When the potatoes have reached the 20 minute cooking time, drain the liquid down to a minimum, put the pot back on the stove and let it cook without the lid until all the liquid has evaporated. Shake the pot every now and then so that the potatoes can form their typical salt crust.
- Then everything can be arranged and enjoyed together ……… 😉
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