Savoy cabbage-mett cake with dumpling base

Name: Savoy cabbage-mett cake with dumpling base
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1⁄2 Savoy cabbage (approx. 850 g); 2 Onions; 2 TABLESPOONS Oil; 500 g Pork sausage; 7-10 Tbsp salt, pepper; 7-10 Tbsp Grease; 1 package (750 g) Dumpling dough "Thuringian style"; 2 Eggs (Gr. M); 2 slightly heaped tbsp. flour; 1⁄2 l Milk; 100 g Whipped cream; 100 g Cream processed cheese preparation; 7-10 Tbsp Nutmeg; 100 g Gouda (play)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

A real Sunday dinner from the tin! Dumpling dough at the bottom, then a hearty savoy cabbage and minced meat mixture with cheese on top. Simple and yet sophisticated enough for guests!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1⁄2 Savoy cabbage (approx. 850 g)
2 Onions
2 TABLESPOONS Oil
500 g Pork sausage
7-10 Tbsp salt, pepper
7-10 Tbsp Grease
1 package (750 g) Dumpling dough "Thuringian style"
2 Eggs (Gr. M)
2 slightly heaped tbsp. flour
1⁄2 l Milk
100 g Whipped cream
100 g Cream processed cheese preparation
7-10 Tbsp Nutmeg
100 g Gouda (play)

Directions

1
Clean and wash the savoy cabbage and cut it into strips from the stalk. Peel and finely chop the onions. Heat oil in a frying pan. Fry the ground pork vigorously. Fry the onions briefly. Season with salt and pepper and take out.
2
Sauté the savoy cabbage in hot frying fat for about 5 minutes.
3
Grease an ovenproof dish (approx. 25 x 30 cm; approx. 5 cm deep). Knead the dumpling dough and eggs and spread evenly as a base. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
4
manufacturer) for about 15 minutes.
5
Mett to the savoy cabbage. Dust with flour and sauté briefly. Add milk and cream. Bring to the boil, stir in processed cheese and simmer for about 2 minutes. Season to taste with salt, pepper and nutmeg.
6
Spread the savoy cabbage-milk mixture on the bottom of the dumpling. Grate the Gouda and sprinkle over it. Bake at the same temperature for about 25 minutes.