White cabbage casserole

Ingredients for 4 servings:

• 1 small head of white cabbage (max. 1 kg)
• 500 ml meat broth or vegetable broth
• 20 g butter
• 300 g minced meat, mixed
• 150 g cheese (Gouda)
• 3 eggs
• Salt and pepper, freshly ground
• n. B. Caraway

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the cabbage, cut it into eighths, remove the stalk, and cut it into large pieces. Boil it briefly in the broth and let it simmer so it’s not too hard. Then drain and let it drain. Heat the butter in a pan and fry the minced meat until it is crumbly, stirring constantly so it doesn’t stick. Season with salt and pepper. Mix the white cabbage with the minced meat and fry briefly. Butter a baking dish and pour in the mixture. I like to add cheese slices to create two layers. Cut the cheese into even-sized cubes (about 1 1/2 cm) and scatter them evenly over the mixture. Alternatively, you can use whole slices or grated cheese. Whisk the eggs in a small bowl, season with salt and pepper, and season with 1/2 tablespoon of caraway seeds, if desired. If you don’t like whole caraway seeds, you can also use ground caraway seeds. Not only does it taste great with cabbage dishes, it also makes them easier to digest. Pour the egg mixture evenly over the casserole. Cover the dish or seal it with aluminum foil and bake in a preheated oven at 200°C for 30 minutes. Remove the lid or aluminum foil during the last 10 minutes to allow the surface to crisp up.