Savoy Cabbage and Ground Beef Pie
Savoy cabbage and ground beef pie from Spoonsparrow always goes well – whether at a family dinner, reheated during lunch break or on a party buffet.
Ingredients
- 1 head of savoy cabbage
- Salt
- 1 lemon
- 1 old-fashioned whole wheat roll
- 2 onions
- 1 tbsp butter
- 1 bay leaf
- 750 g ground beef
- 2 Eggs
- 1 tsp dried thyme
- black pepper (freshly ground)
- 150 g crème fraîche
- 200 g whipping cream
- 80 g grated Gruyère cheese
- 1 pinch cayenne pepper
Instructions
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1.
Remove the outer leaves of the cabbage, separate the remaining leaves from the stem and blanch them in boiling salted water with lemon juice for about 4 minutes. Remove, shock in ice water, drain, and cut away the thick ribs from the leaves. Soak the roll in slightly warm water.
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2.
Peel and dice the onions, then sauté them in hot butter with the bay leaf until translucent. Remove the bay leaf and let the onions cool slightly. Squeeze out excess liquid from the roll and mix it with the onions, ground beef, eggs, thyme, salt, and pepper to form a meat mixture.
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3.
Grease an ovenproof dish or round springform if necessary, then layer the cabbage and meat mixture. Top with remaining cabbage leaves. Whisk together crème fraîche, whipping cream, grated Gruyère cheese, cayenne pepper, and a pinch of salt; pour over the assembled pie. Bake in a preheated oven at 180 °C (160 °C fan) for about 40 minutes. Remove, let cool briefly, lift out of the dish, cut into pieces and serve.
