Savoy cabbage mince casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for 25-30 minutes. Clean and wash the savoy cabbage and cut out the stalk. Cut into strips. Peel and chop onions. Heat oil in a pot, fry half of the onions in it until transparent. Add the savoy cabbage, fry briefly.

2. 2

   Add 300 ml water, bring to the boil, stir in broth. Cover and simmer for about 5 minutes. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely. Pour cream into the savoy cabbage, bring to the boil, stir in 50 g cheese bit by bit. Stir in sauce thickener, let simmer for 1 minute, stir in parsley. Season to taste with salt, pepper and nutmeg. Knead minced meat with mustard and remaining onions, season with salt and pepper. Drain potatoes, rinse with cold water and peel. Cut into slices. Grease an oven dish. Put half of the potatoes into the baking dish, add half of the savoy cabbage mixture.

3. 3

   Season to taste with salt, pepper and nutmeg. Knead minced meat with mustard and remaining onions, season with salt and pepper. Drain potatoes, rinse with cold water and peel. Cut into slices. Grease an oven dish. Put half of the potatoes into the baking dish, add half of the savoy cabbage mixture. Spread the minced meat mixture on top. Layer remaining savoy cabbage and potatoes, sprinkle with 50 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Cover the casserole after about 30 minutes if necessary. Serve garnished with parsley

4. 4

   Spread the minced meat mixture on top. Layer remaining savoy cabbage and potatoes, sprinkle with 50 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Cover the casserole after about 30 minutes if necessary. Serve garnished with parsley

Nutrition Facts

KCAL
570 kcal

CARBS
18 g

FATS
40 g

PROTEINS
36 g