Kale Casserole with Minced Meat

Rinse green cabbage with care. Blanch in portions in plenty of salted water for about 5 minutes, rinse with cold water and drain. Cut out the inner rib from about 10-15 large leaves, chop the remaining leaves coarsely.

Peel onions and cut into cubes.

Heat lard and fry onions until golden.

Add minced meat and brown. Fold in paradeis pulp and crème fraîche. Season with salt, bell pepper and paprika.

Peel, rinse and dice the potatoes.

Place the bacon rind in a gratin dish with the fat side up. Spread the bacon slices and cabbage leaves around the edge.

Then alternate layers of chopped cabbage, potatoes and minced meat. Season each layer with a little salt, pepper and nutmeg. Place cabbage leaves and bacon slices on top and pour the beef broth.

cover.

Cook in the heated oven at 200 °C (gas: level 3, convection oven: 180 °C ) for about 45 minutes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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