White cabbage gratin

Name: White cabbage gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g waxy potatoes; 1 Onion; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 800 g) small head white cabbage; 500 ml Vegetable broth; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 Onion
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 800 g) small head white cabbage
500 ml Vegetable broth
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cut them into thin slices. Peel onion and cut into fine cubes. Knead minced meat, diced onion and egg. Season with salt and pepper
2
Clean and wash the cabbage. Cut out the stalk in a wedge shape. Put cabbage in plenty of boiling water and simmer for 3-5 minutes. Lift out and remove the outer leaves. Rinse leaves immediately in cold water. Continue like this and remove as many leaves as possible. Cut the rest into strips
3
Grease an ovenproof dish (24 cm Ø). Line the bottom with half of the potato slices. Layer cabbage alternately with the minced meat in the dish. For the last layer, place the remaining potato slices in flakes on the cabbage. Pour on the stock. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 50 minutes. Serve in the casserole dish