Meatloaf Casserole with Savoy Cabbage

Ingredients

• 300 g large savoy cabbage leaves
• 2 shallots
• 1 Garlic clove
• 1 EL Butter
• 2 stale rolls
• 750 g lamb mince
• 1 can tomatoes (drained weight 800 g)
• 75 g grated Emmental cheese
• 75 g grated Gruyère cheese
• Salt
• Pepper
• butter (for the dish pan)

Instructions

1. 1.

   Soak rolls in lukewarm water.

2. 2.

   Blanch savoy cabbage in boiling salted water for about 4 minutes, remove, shock immediately in ice water and drain.

3. 3.

   Peel shallots and sauté in hot butter until translucent; squeeze garlic into the pan, let it mingle briefly, then remove from heat.

4. 4.

   Mix lamb mince with well-extracted rolls, shallots, salt and pepper.

5. 5.

   Drain tomatoes, roughly chop them, season with salt and pepper.

6. 6.

   Layer one-third of the tomatoes in a greased baking dish, top with one-third of the cabbage, then layer one-third of the meat mixture; repeat this process twice more.

7. 7.

   Bake the casserole at 200°C for about 30 minutes. Sprinkle cheese over it ten minutes before the end of cooking.