Vegetable Casserole with Cabbage and Minced Meat
A juicy and tender dish. Any type of minced meat of your preference can be used as a base. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cabbage 700 g
- minced meat 500 g
- onion 200 g
- carrot 200 g
- sour cream 500 g
- cheese 200 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 16
Finely chop the onion.
Step 2 of 16
Grate the carrot using a medium grater.
Step 3 of 16
Cut the cabbage into small pieces.
Step 4 of 16
Sauté the onion in vegetable oil.
Step 5 of 16
Add the minced meat to the onion. Salt and pepper. Cook for 15–20 minutes.
Step 6 of 16
Sauté the carrot in vegetable oil.
Step 7 of 16
Add the cabbage and salt slightly. Stew under a lid until done (about 15–20 minutes).
Step 8 of 16
Grate the cheese using a fine grater.
Step 9 of 16
Place half of the cabbage in a baking pan (mine is 20×30 cm and 5 cm high). Level it. Salt and pepper.
Step 10 of 16
Spread with a layer of sour cream.
Step 11 of 16
Place all the minced meat on top and level it.
Step 12 of 16
Spread with sour cream again.
Step 13 of 16
Place the remaining part of the cabbage on top.
Step 14 of 16
Spread with sour cream.
Step 15 of 16
Sprinkle with grated cheese.
Step 16 of 16
Place in the oven. Bake at a temperature of 180 degrees for 25–30 minutes. Let the finished casserole cool slightly and cut into portions.