Baked pointed cabbage

Name: Baked pointed cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 750 g baby potatoes; 250 g Carrots; 7-10 Tbsp Salt; 1 (approx. 600 g) Head pointed cabbage; 1 Onion; 400 g mixed minced meat; 1 Egg; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 150 g Whipped cream; 150 g Double cream cream cheese; 1/2 Pot of thyme; 1/2 Pot of chervil; 7-10 Tbsp fresh herbs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
750 g baby potatoes
250 g Carrots
7-10 Tbsp Salt
1 (approx. 600 g) Head pointed cabbage
1 Onion
400 g mixed minced meat
1 Egg
7-10 Tbsp Pepper
2 TABLESPOONS Oil
150 g Whipped cream
150 g Double cream cream cheese
1/2 Pot of thyme
1/2 Pot of chervil
7-10 Tbsp fresh herbs

Directions

1
Soak rolls in cold water. Wash potatoes and cook in boiling water for 15-20 minutes, rinse cold and peel. Peel and wash carrots and cut into small cubes. Cook in boiling salted water for about 5 minutes. Clean the pointed cabbage, quarter it and remove the stalk.
2
Cook cabbage quarters also in boiling salted water for about 5 minutes, then drain and cut in half again. Peel and finely chop the onion. Mix minced meat, squeezed out roll, diced onion and egg. Season with salt and pepper. Form small balls and fry them in hot oil all around for about 5 minutes. Pour the prepared ingredients into an ovenproof dish. For the sauce mix cream and cream cheese and heat up. Wash and chop the herbs and stir into the sauce. Season with salt and pepper. Spread evenly over the casserole ingredients.
3
Pour the prepared ingredients into an ovenproof dish. For the sauce mix cream and cream cheese and heat up. Wash and chop the herbs and stir into the sauce. Season with salt and pepper. Spread evenly over the casserole ingredients. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Serve sprinkled with fresh herbs