Bread crumble with minced meat and savoy

Name: Bread crumble with minced meat and savoy
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Head (approximately 750 g) Savoy cabbage; 2 Onions; 2 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Schmand; 1-2 TEASPOONS medium hot mustard; 3 discs (50 g each) Crusty bread; 100 g Butter

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Head (approximately 750 g) Savoy cabbage
2 Onions
2 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Schmand
1-2 TEASPOONS medium hot mustard
3 discs (50 g each) Crusty bread
100 g Butter

Directions

1
Clean the savoy cabbage, cut into slices and cut into strips up to the stalk, wash and drain. Peel and chop the onions. Heat oil in a pan. Fry the onions and minced meat in it until crumbly.
2
Add cabbage, season with salt and pepper. Continue frying for ten minutes at medium heat. Deglaze with 200 millilitres of water, stir in sour cream and mustard. Season again with salt and pepper and place in ovenproof dishes.
3
Coarsely crumble the slices of bread. Melt the butter and mix with the bread. Spread over the savoy cabbage mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until crispy.