Savoy Cabbage Casserole with Minced Lamb

Remove stalks from savoy cabbage leaves and blanch in salted water, rinse in iced water.

Cook the minced meat mixture as follows: chop the shallots and sauté in butter until translucent, extinguish with white wine and reduce until the liquid has evaporated. Mix the onions with the soaked bread, the egg, the egg yolk, the garlic cloves and the thyme with the minced meat. Season with salt and pepper.

Spread the bacon in a casserole. Put 3-4 layers of cabbage, season each with salt and pepper. Put the minced meat on top of the cabbage. Layer cabbage and minced meat alternately until the ingredients are used up. The final

is a layer of cabbage.

Pour the juice of one lemon over the casserole and cover it with the remaining

cover with the remaining bacon slices.

Put the lid on the cooking pot, put the casserole in the oven heated to 200 °C and reduce the heat to 150 °C on the spot.

After one hour, increase the heat to 200°C, remove the lid, stir the whipped cream and the crème fraîche and pour it over the casserole.

Cook for another 40 minutes with the lid off.

Note Maiky: Personally, when it starts to bubble, I would reduce to 180 °C and keep trying with this heat to avoid drying out the minced meat.

Additional dish: Boiled potatoes -or possibly just as a Turkish pita bread.

indicated, o. K. Large orange B

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