Meat loaf au gratin in savoy cabbage with cheese béchamel

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Bring a large pot with plenty of water to the boil. Clean and wash the savoy cabbage and cut the stalk out in a wedge shape. Remove a few nice big leaves, which can be loosened in this way. Put the rest of the cabbage into the boiling water and blanch for about 5 minutes. Lift the cabbage out again, rinse under cold water and remove a few large leaves. Repeat the process until 8-10 large leaves have been removed. Put the remaining cabbage aside.

2. 2

   Blanch the leaves, especially those removed raw, in boiling water for a few more minutes until they are smooth. Rinse leaves in a bowl of cold water, drain and cut the leaf veins a little flatter. Peel and finely dice the onions. Squeeze the bread roll well and put it in a bowl together with the egg, minced meat and half of the onions. Season with salt, pepper, marjoram and some mustard and knead everything to a smooth minced dough. Shape the minced dough into an oblong loaf and place it in a greased casserole dish. Cover the roast with 2 cabbage leaves overlapping each. Sprinkle with a little salt and pepper and layer the remaining leaves on top. Season each layer with salt and pepper. Then cover the roast with bacon slices and roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. When the bacon is brown, cover the meatloaf with aluminium foil so that the savoy cabbage leaves do not dry out. In the meantime cut the remaining savoy cabbage into strips. Heat 20 g fat in a pot and sauté the remaining onion cubes in it. Add the savoy cabbage, braise briefly and season with salt, a little pepper and nutmeg. Pour in approx. 125 ml water, cover and stew for 15-20 minutes. For the cheese sauce, heat 30 g fat in a saucepan.

3. 3

   Then cover the roast with bacon slices and roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. When the bacon is brown, cover the meatloaf with aluminium foil so that the savoy cabbage leaves do not dry out. In the meantime cut the remaining savoy cabbage into strips. Heat 20 g fat in a pot and sauté the remaining onion cubes in it. Add the savoy cabbage, braise briefly and season with salt, a little pepper and nutmeg. Pour in approx. 125 ml water, cover and stew for 15-20 minutes. For the cheese sauce, heat 30 g fat in a saucepan. Add flour and sweat briefly. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Finally stir about 90 g Gouda into the sauce and melt in it. Season the sauce with salt and pepper. Remove aluminium foil, pour the cheese sauce over the roast 20-30 minutes before the end of the cooking time and sprinkle with approx. 35 g Gouda. Turn up the oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Finish roasting the meatloaf. Serve the meatloaf with the savoy cabbage. Served with mashed potatoes

4. 4

   Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Finally stir about 90 g Gouda into the sauce and melt in it. Season the sauce with salt and pepper. Remove aluminium foil, pour the cheese sauce over the roast 20-30 minutes before the end of the cooking time and sprinkle with approx. 35 g Gouda. Turn up the oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Finish roasting the meatloaf. Serve the meatloaf with the savoy cabbage. Served with mashed potatoes

5. 5

   With 6 people:

Nutrition Facts

KCAL
640 kcal

CARBS
15 g

FATS
46 g

PROTEINS
42 g