White cabbage gratin

Name: White cabbage gratin
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g White cabbage; 50 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Rose peppers; 1 (30 g) small onion; 1 tsp (5 g) Oil; 75 g Minced beef; 1 tablespoon (16 g) Tomato paste; 2 TEASPOONS dried oregano; 50 g Sheep's cheese; 1 Egg yolk (size M); 50 ml low-fat milk; 7-10 Tbsp Romarin, origan et tomates cerises; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g White cabbage
50 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Rose peppers
1 (30 g) small onion
1 tsp (5 g) Oil
75 g Minced beef
1 tablespoon (16 g) Tomato paste
2 TEASPOONS dried oregano
50 g Sheep's cheese
1 Egg yolk (size M)
50 ml low-fat milk
7-10 Tbsp Romarin, origan et tomates cerises
7-10 Tbsp Grease

Directions

1
Wash and clean the cabbage and cut into fine strips. Heat 25 ml broth, add cabbage. Season with salt, pepper and paprika. Cover and cook for about 20 minutes. Peel and finely chop the onion.
2
Heat the oil in a pan and fry the onion until transparent. Add minced meat and fry until crumbly. Add tomato paste and oregano and briefly sauté, deglaze with 25 ml stock. Season with salt and pepper.
3
Grease a casserole dish. Spread cabbage in it, add chopped meat mixture. Crumble the feta cheese and sprinkle it on the casserole. Whisk the egg yolks and milk, season with salt and pepper and pour over the casserole. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
4
Garnish with herbs and tomato quarters.