Cabbage mince casserole with feta
easy
75 mins
75 mins
Ingredients
- 1 kg Potatoes
- 2 Garlic cloves
- 7-10 Tbsp Salt
- 1 (approx. 1 kg) Head white cabbage
- 1 big onion
- 40 g White bread, from the day before
- 250 g creamy feta cheese
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 50 g + 2 tablespoons butter
- 150 ml Milk
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Oil
- 600 g mixed minced meat
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS ground hazelnuts
- 4 Stem(s) Parsley
- 7-10 Tbsp Grease
Directions
- 1
Wash and peel the potatoes and cut into pieces. Peel garlic, cut in half. Cook the potatoes with the garlic in boiling salted water for about 20 minutes. Meanwhile quarter white cabbage, clean and cut into strips. Peel and chop onion. Finely crumble white bread in the universal chopper. Crumble feta coarsely, stir with cream until smooth and season with pepper
- 2
Drain the potatoes and garlic and let them evaporate briefly. Add 50 g butter and milk, mash coarsely, season with salt and nutmeg. Put into a greased casserole dish and spread
- 3
Heat the oil in a large frying pan. Fry the minced meat until crumbly, add the onion and fry for 2-3 minutes. Season with salt and pepper and remove. Fry cabbage in the frying fat for about 10 minutes, turning frequently. Season with salt, pepper and paprika. Add the minced meat again, mix well, season again and spread on the mashed potatoes
- 4
Pour the feta cream mixture over it. Melt 2 tablespoons of butter, mix breadcrumbs and ground nuts with it, sprinkle over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Wash parsley, dab dry and chop. Sprinkle the casserole with it and serve
Nutrition Facts
770 kcal
32 g
55 g
35 g
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