Vegetable Casserole with Minced Meat

Ingredients

• 15 large pale green Savoy cabbage leaves
• 1 onion
• 1 tbsp butter
• 1 kg ground beef
• 1 Garlic clove
• 480 g peeled tomatoes (canned; drained weight)
• 150 g alpine cheese, freshly grated
• Salt
• pepper (ground)

Instructions

1. 1.

   Blanch the cabbage leaves in boiling salted water for 3 minutes, then drain and shock them in ice water before letting them dry.

2. 2.

   Peel and chop the onion, sauté it in hot butter until translucent, add the ground beef and brown it, squeeze in the garlic, season with salt and pepper. Drain the tomatoes and roughly crush them.

3. 3.

   Trim thick stems from the cabbage leaves. Layer three leaves in a greased baking dish, spread one‑third of the tomatoes over them, top with one‑third of the meat mixture, and continue layering until all ingredients are used. Cut the remaining leaves into wide strips, distribute the leftover tomatoes between them, and sprinkle the cheese on top.

4. 4.

   Bake the casserole in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 40 minutes until golden and bubbly.