Semmel casserole with savoy cabbage and meatloaf

Name: Semmel casserole with savoy cabbage and meatloaf
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Bread rolls from the previous day; 200 g Schmand; 2 TEASPOONS Mustard; 1 (approx. 800 g) cabbage; 1 Onion; 25 g Butter or margarine; 200 ml Vegetable broth (instant); 400 g Meatloaf; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Bread rolls from the previous day
200 g Schmand
2 TEASPOONS Mustard
1 (approx. 800 g) cabbage
1 Onion
25 g Butter or margarine
200 ml Vegetable broth (instant)
400 g Meatloaf
7-10 Tbsp Grease

Directions

1
Cut the rolls into slices of about 0.5 cm thick. Roast in a pan without fat for about 3 minutes on both sides. Mix sour cream, mustard and 8 tablespoons of water. Clean the savoy cabbage, quarter it and cut it into strips from the stalk. Peel onion and cut into strips.
2
Heat the fat, add the onion and savoy cabbage, pour on the stock and stew in a closed pot for about 5 minutes. Halve the meat loaf and cut into 16 slices. Place one after the other in 2 layers of bread, savoy cabbage and meat loaf in the greased form (approx. 2 litres capacity). Spread half the sour cream on each. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes