Laminated potato and cabbage mince casserole with tomato sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook for 20-25 minutes. Drain, let cool a little and peel. Peel and finely chop the onions. Peel garlic and chop finely. Clean and wash cabbage, cut coarse leaf veins flat. Cut cabbage into strips. Heat butter in a pot. Sauté the cabbage for 5-6 minutes while turning. Deglaze with 200 ml water, cover and stew for 6-7 minutes. Put the cabbage in a sieve and drain. Wash oregano, shake dry, except for something to garnish, pluck leaves from the stalks and chop

2. 2

   Heat the oil in a frying pan and fry the minced meat until crumbly, turning it over. Add onions, garlic and chopped oregano, fry briefly. Season with salt, pepper and paprika, add tomato puree, sauté briefly. Deglaze with tomatoes, bring to the boil and simmer covered for about 5 minutes. Then season to taste with salt, pepper, paprika and sugar

3. 3

   Cut the potatoes into slices. Put half the minced meat in a greased casserole dish. First spread cabbage, then potato slices on top and spread the rest of the mince mixture on top. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Garnish with remaining oregano as desired

Nutrition Facts

KCAL
770 kcal

CARBS
45 g

FATS
46 g

PROTEINS
45 g