Zubereitung

1. 1

   Trim the savoy cabbage, cut out the core in a wedge and slice the leaves into strips about 3 cm wide. Blanch in boiling salted water for 4 minutes, then tip into a colander and drain well.

2. 2

   Finely dice the onion and garlic. Brown the ground beef in the rapeseed oil in a large pan until crumbly, adding the onion and garlic to soften. Stir in the tomato paste and toast briefly, deglaze with the vegetable stock and season generously with salt, pepper, paprika and nutmeg.

3. 3

   Stir the crème fraîche into the meat mixture. Then layer the cabbage and the beef mixture alternately in a greased baking dish, finishing with a layer of cabbage.

4. 4

   Scatter the grated Gouda evenly over the top and bake in a preheated oven at 200 °C until golden brown and bubbling. Let it rest briefly before serving.