Wirsing-chopped lasagne

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak the buns. Clean the savoy cabbage, remove the leaves, wash. Cut leaf veins flat. Cook in boiling salted water for 3-5 minutes. Drain. Peel onion and garlic and chop finely. Wash and chop the thyme.

2. 2

   Knead minced meat, squeezed out roll, onion, garlic, thyme and egg. Season. Put 5-6 slices of bacon aside. Line a baking dish (approx. 2 l capacity) completely with bacon, overlap slightly at the edges

3. 3

   Place a layer of savoy cabbage on the bacon. Season with a little salt and pepper. Alternate layers of minced meat and cabbage. Finish with cabbage. Place the remaining bacon on top and fold the excess bacon over it

4. 4

   Cover the casserole with aluminium foil. Braise in a hot oven (electric cooker: 150 °C/recirculating air: 125 °C/gas: level 1) for approx. 1 1/2 hours. After approx. 1 hour, pour cream over the casserole and cook everything open to the end

5. 5

   Approx. 15 minutes before the end of the cooking time, turn the oven up to 200 °C (circulating air: 175 °C/gas: level 3) and bake until crispy

6. 6

   Drink: cold beer

Nutrition Facts

KCAL
560 kcal

CARBS
13 g

FATS
38 g

PROTEINS
38 g