White cabbage casserole with minced meat

Name: White cabbage casserole with minced meat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 1/2 (about 700 g ) Head white cabbage; 2 TABLESPOONS Olive oil; 500 g waxy potatoes; 7-10 Tbsp Salt; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 200 ml Milk; 1/2 TEASPOON Instant vegetable stock; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 collar Parsley; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 discs Toast; 1 Garlic clove; 2 Eggs (size M); 500 g mixed minced meat

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
1/2 (about 700 g ) Head white cabbage
2 TABLESPOONS Olive oil
500 g waxy potatoes
7-10 Tbsp Salt
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
200 ml Milk
1/2 TEASPOON Instant vegetable stock
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 collar Parsley
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp grated rind of 1/2 untreated lemon
2 discs Toast
1 Garlic clove
2 Eggs (size M)
500 g mixed minced meat

Directions

1
Onions peel, halve and cut into strips. Separate the outer leaves from the white cabbage. Cut the cabbage lengthwise into thirds and cut out the stalk. Cut cabbage crosswise into narrow strips, wash and drain. Heat olive oil in a pot. Add onions and cabbage and cook covered at medium heat for about 20 minutes. Peel and wash the potatoes and cut them into approx. 0.5 cm thick slices.
2
Pre-cook potato slices in salted water for about 5 minutes, put them on a sieve and let them drain. Melt the fat in a pot and sauté the flour in it until golden brown. Gradually stir in 150 ml water, milk and stock. Bring the sauce to the boil and simmer over medium heat for about 5 minutes, stirring occasionally. Season to taste with salt, pepper and paprika. Wash the parsley. Pluck and chop the leaves. Add the chopped tomatoes and 1/2 of the parsley to the cabbage, stir in. Season with salt, pepper and lemon peel. Let cool down for about 10 minutes. Soak toast in cold water. Peel garlic and press it through a garlic press. Squeeze the toast, pluck into small pieces, add to the minced meat with eggs, garlic, salt and pepper and knead.
3
Pluck and chop the leaves. Add the chopped tomatoes and 1/2 of the parsley to the cabbage, stir in. Season with salt, pepper and lemon peel. Let cool down for about 10 minutes. Soak toast in cold water. Peel garlic and press it through a garlic press. Squeeze the toast, pluck into small pieces, add to the minced meat with eggs, garlic, salt and pepper and knead. Put 1/3 of the sauce into a flat casserole dish (oval, approx. 24 x 34 cm, approx. 2 1/2 litres capacity). Distribute cabbage vegetables in it frequently. Put the minced meat and potato slices in the spaces between the vegetables. Spread the rest of the sauce on top. Cook the casserole in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas cooker: level 3) for 30-40 minutes. Serve sprinkled with remaining parsley
4
Put 1/3 of the sauce into a flat casserole dish (oval, approx. 24 x 34 cm, approx. 2 1/2 litres capacity). Distribute cabbage vegetables in it frequently. Put the minced meat and potato slices in the spaces between the vegetables. Spread the rest of the sauce on top. Cook the casserole in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas cooker: level 3) for 30-40 minutes. Serve sprinkled with remaining parsley