Classic meat loaf with butter savoy cabbage and roast potatoes
easy
105 mins
105 mins
Ingredients
- 1 Onion
- 1.2 kg mixed minced meat
- 4-5 Tbsp Breadcrumbs
- 1 egg (size M)
- 2 TABLESPOONS medium hot mustard
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 (approx. 1 kg) Head Savoy cabbage
- 50 g Butter
- 100 ml Vegetable broth
- 7-10 Tbsp Sugar
- 800 g small, waxy potatoes
- 2 TABLESPOONS clarified butter
- 1 collar curly parsley
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely chop the onion. Knead minced meat, breadcrumbs, 1 egg, onion, mustard and tomato paste. Season with salt and pepper. Form into an oblong roast and place it, possibly diagonally, in the greased fat pan of the oven. In a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) 1 1/4-1 1/2 hours ga
- 2
Savoy cabbage clean, wash, cut off coarse leaf veins. Cut leaves into strips. Melt butter in a large pot. Steam the savoy cabbage for 7-8 minutes, turning. Pour on the stock, cover and braise for about 30 minutes, stirring occasionally. Finally, season with salt, pepper and sugar.
- 3
Wash the potatoes and cook in plenty of boiling water for about 15 minutes. Drain the potatoes, rinse under cold water and peel. Heat the clarified butter in portions in a large pan. Fry the potatoes for 6-8 minutes while turning them, add salt and pepper.
- 4
Wash parsley, shake dry, except for something to garnish, pluck leaves from the stems and chop. Stir about half the parsley into the potatoes. Remove roast, cut into slices, arrange on a plate with savoy cabbage, sprinkle with the remaining parsley. Add the potatoes
Nutrition Facts
790 kcal
29 g
52 g
49 g
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