White cabbage casserole

Ingredients for 3 servings:

• 1 m.-large white cabbage, approx. 1 kg each
• 500 g minced meat, mixed
• 2 jars of tomato peppers, 340 ml each
• 400 g Gouda or Tilsiter
• 500 ml gravy, homemade or instant
• 150 g breadcrumbs
• 3 tsp, leveled salt
• 1 pinch of nutmeg, freshly grated
• ½ tsp, leveled celery salt or herb salt
• 2 tsp, crushed paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with minced meat and tomato peppers

Clean and wash the cabbage, which weighs about 1 kg, and remove the leaves. Boil the leaves in water with 2 level teaspoons of salt for 15 minutes, then drain. Mix the minced meat with the breadcrumbs and the remaining seasonings. Prepare the gravy. I usually use instant gravy for this. Place one-third of the white cabbage leaves in a casserole dish, then stack one-third of the prepared minced meat, one-third of the tomato and pepper mixture, and one-third of the cheese on top. Repeat this stack twice more, but omit the cheese from the last stack. Pour the gravy evenly into the casserole dish and sprinkle with the remaining cheese. Cover the casserole dish and bake for at least 30 minutes at 200°C (top and bottom heat). Tip: I bake the casserole for 2 hours at just 160°C (320°F), then let it cool overnight, and then bake it again the next day for at least 1 hour at 150°C (392°F). The casserole tastes best after the third reheating – if it hasn’t been eaten before.