Grilled savoy cabbage with cheese crust
easy
105 mins
105 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1 (approx. 1.2 kg) Savoy cabbage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 1 Onion
- 750 g mixed mince
- 1 Egg
- 1/2 TEASPOON dried marjoram
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp slightly + 3 tablespoons butter/margarine
- 8 discs Bacon
- 3 coated tbsp. flour
- 1/4 l Milk
- 1 TEASPOON Vegetable broth
- 125 g grated gouda
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak the buns. Clean the savoy cabbage, remove 8-10 large leaves and wash. Cook in boiling salted water for 2-3 minutes. Quench and dab dry. Cut thick ribs of leaves flat (rest of the savoy cabbage braise as a side dish)
- 2
Peel and chop the onion. Knead with minced onion, egg, squeezed bread roll, marjoram, mustard, salt and pepper. Shape into a loaf and place in a large greased casserole dish
- 3
Cover the meatloaf with savoy cabbage leaves, season with a little salt and pepper. Put bacon on top. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes (if necessary cover with aluminium foil towards the end)
- 4
Heat 3 tablespoons of fat. Sauté the flour in it. Stir in milk, 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Melt about 3/4 cheese in it. Season to taste with salt, pepper and nutmeg
- 5
Pour cheese sauce over the roast, sprinkle with the remaining cheese. Bake at 200 °C (circulating air: 175 °C/gas: level 3) for 20-30 minutes. Served with: butter savoy cabbage and mashed potatoes
- 6
Drink: cold beer
Nutrition Facts
640 kcal
16 g
43 g
43 g
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