Ground Meat and Savoy Cabbage Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,902 cal. | (91 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 114 g | (76 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 106 g | (353 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 96.1 mg | (801 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 53 mg | (442 %) | ||
| Vitamin B₆ | 6.5 mg | (464 %) | ||
| Folate | 1,130 μg | (377 %) | ||
| Pantothenic acid | 9.2 mg | (153 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 1,866 mg | (1,964 %) | ||
| Potassium | 9,783 mg | (245 %) | ||
| Calcium | 2,746 mg | (275 %) | ||
| Magnesium | 519 mg | (173 %) | ||
| Iron | 24.6 mg | (164 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 24.1 mg | (301 %) | ||
| Saturated fatty acids | 39.2 g | |||
| Uric acid | 1,617 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 114 g |
Ingredients
- Ingredients
- 750 grams Ground meat (such as lamb)
- 15 large Savoy cabbage
- 1 onion (chopped)
- 1 Tbsp butter
- 1 garlic clove
- 3 Tomatoes
- 100 grams Mountain cheese (such as Gruyère, coarsely grated)
- 200 grams Whipped cream
- 1 egg
- salt
- freshly ground peppers
- 1 tsp thyme (dried)
- 8 slices Bacon (smoked streaky)
Preparation steps
Blanch savoy leaves in boiling salted water for 3 minutes. Drain and rinse in cold water, drain well.
Heat butter in a pan and saute onion for a few minutes. Add ground meat and saute until crumbly. Add peeled and squeezed garlic and season with thyme, salt and pepper.
Rinse and quarter tomatoes, cut out stalks and remove seeds, cut into small cubes.
Whisk cream with egg and add cheese, season with salt and pepper.
Flatten thick cabbage veins.
Arrange 4 slices of bacon in a greased baking dish, top with 3 savoy leaves, some tomatoes, some ground meat mixture and some cheese mixture. Repeat layers, finishing with large dark cabbage leaves and bacon slices. Cover with aluminum foil and bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes. Remove aluminum foil 15 minutes before the end of cooking. Remove from the oven and serve.
