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🍽️ Creamy Savoy Cabbage and Minced Meat Casserole

818 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 1 onion
• 400 g savoy cabbage
• 200 g Emmental cheese
• 2 tbsp olive oil
• 600 g beef mince
• 3 tbsp tomato paste
• salt
• pepper
• 2 eggs
• 200 ml whipping cream
• 1 tbsp butter (for the dish)

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into small cubes.
2. 2. Peel the onion and chop it finely as well.
3. 3. Wash the savoy cabbage, remove the hard stems, and cut the vegetable in half lengthwise.
4. 4. Cut the savoy cabbage halves into thin strips.
5. 5. Put the savoy cabbage strips into boiling salted water for three minutes.
6. 6. Drain the savoy cabbage and rinse it with cold water to stop the cooking process (this is called blanching).
7. 7. Grate the cheese finely and set it aside.
8. 8. Heat some oil in a large pan.
9. 9. Add the chopped onion and the minced meat to the hot pan.
10. 10. Fry the mixture over medium heat for eight to ten minutes until the meat is crumbly and fully cooked.
11. 11. Stir the tomato paste into the meat and roast it for one to two minutes to intensify the flavors.
12. 12. Mix the cream with the eggs in a separate bowl.
13. 13. Season the cream-egg mixture generously with salt and pepper.
14. 14. Grease a baking dish with some fat.
15. 15. Add the meat mixture, the blanched savoy cabbage, the tomatoes, and the cream-egg mixture to the baking dish.
16. 16. Mix all ingredients in the dish thoroughly.
17. 17. Sprinkle the grated cheese evenly over the top.
18. 18. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced or gas mark 2 to 3).
19. 19. Bake the casserole in the preheated oven for 40 minutes until golden brown.
20. 20. Remove the casserole from the oven and serve it warm.

Nutrition per serving

• kcal: 818
• Protein: 54 g · Fett/Fat: 63 g · Carbs: 10 g