Savoy chaff casserole
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 small head Savoy cabbage
- 7-10 Tbsp (about 800 g)
- 7-10 Tbsp Salt
- 1 TEASPOON Oil
- 250 g mixed minced meat
- 7-10 Tbsp Pepper
- 1 package (500 ml) piecemeal
- 7-10 Tbsp Tomatoes
- 1 Garlic clove
- 4 Stem(s) Thyme
- 1 Egg Yolk
- 1 TABLESPOON Schmand
- 30 g finely grated
- 7-10 Tbsp medieval Gouda cheese
Directions
- 1
Clean and wash the savoy cabbage, cut into wide slices and blanch in boiling salted water for about 10 minutes. In the meantime heat oil and fry minced meat for about 2 minutes, turning it over. Season with salt and pepper. Fill the tomatoes into the gratin dish (approx. 30 cm Ø). Peel garlic, press it through the garlic press or chop it finely and mix it into the tomatoes. Wash the thyme. Add leaves, except for a few for sprinkling. Place the savoy cabbage slices on the tomatoes in a star shape. Add the chopped leaves. Mix egg yolks, sour cream, cheese and Gouda and spread on the casserole. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes. Serve sprinkled with thyme
- 2
Glass: Kosta Boda
- 3
Form: Pillivuyt
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