John Myers
White Cabbage Mince Casserole with Feta Topping
The perfect white cabbage mince casserole with feta topping recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 750 g Fresh white cabbage
- 2 Onions; medium size
- 500 g Potatoes
- 1 Clove of garlic
- Salt
- Pepper from the grinder
- 1 tsp Sweet paprika
- Nutmeg
- 75 ml Milk
- 1,5 tbsp Butter
- 3 tbsp Olive oil
- 140 g Feta
- 100 ml Cream
- Preheat the oven to 200 ° C.
- Peel, wash and cut the potatoes into pieces. Peel and quarter the garlic. Cover the potatoes with the garlic and cook them in salted water for about 20 minutes. Drain the potatoes and garlic. Add butter and milk. Coarsely mash the potatoes. Season with salt and nutmeg. Put in a greased baking dish.
- While the potatoes are boiling, clean, wash and quarter the cabbage. Cut out the stalk. Cut the cabbage into thin strips.
- Peel and dice the onions. Fry the mince in a large non-stick pan until crumbly. Fry the onions briefly. Season with salt and pepper and remove. Fry the cabbage in the remaining hot frying fat, turning frequently, for about 10 minutes, if necessary add more olive oil for frying. Season well with salt, pepper and paprika. Add the mince again, mix well and season to taste.
- Spread the minced cabbage mixture on the mashed potatoes.
- Crumble the feta and mix with the cream. Pour the feta and cream mixture over the casserole. Bake in the hot oven for about 20-25 minutes.
- Tip 7: Instead of feta, grated Emmental also tastes good.
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