Savoy Cabbage and Beef Bake

⏱ 55 min · 🍽️ 4 Servings · 🧂 13 Ingredients

Ingredients

  • 800 g savoy cabbage
  • 500 g ground beef
  • 1 piece onion
  • 2 cloves garlic
  • 30 g tomato paste
  • 150 g crème fraîche
  • 200 ml vegetable stock
  • 120 g grated Gouda
  • 15 ml rapeseed oil
  • 1 pinch nutmeg
  • 5 g sweet paprika
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  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. 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. 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. 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.
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Savoy Cabbage and Beef Bake
📖 Culinse
casseroleclassicwintereasy

Savoy Cabbage and Beef Bake

A hearty bake of blanched savoy cabbage and savory ground beef under a golden cheese crust. Proper comfort food for cold days..

⏱

Cook time

55 min

🍽️

Servings

4

🧂

Ingredients

13

View Original ↗

Nutrition

per serving

595 kcal

Calories

38 g

Protein

43 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Estimated cost~€10.65 · ~€2.65/serving
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Instructions

  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.

Savoy Cabbage and Beef Bake Recipe | Culinse