Hack and savoy layer cake
Simple but very delicious recipe for the unbeatable combination of savoy cabbage and minced meat - here as a layer bake with puff pastry cover:
Ingredients:
1 head of savoy cabbage
750 g minced meat mixed
1 roll (or crumbs)
2 eggs
2 onions
2 tablespoons mustard
1 tablespoon chopped parsley
Salt pepper
vegetable stock
1 pck of puff pastry (fresh or frozen)
1 egg yolk
And so it's done:
From the minced meat, the finely diced onions, eggs, bread crumbs, mustard, salt, pepper and parsley to make a smooth minced meat dough.
Clean the savoy cabbage, peel off the leaves one at a time and cut out the firm midribs. Then blanch the cleaned leaves in boiling salted water for about 5-10 minutes, remove and drain well.
Lay the bottom of a greased casserole dish (round or rectangular) with blanched savoy cabbage, then a layer (about 1cm) minced meat dough, then again savoy cabbage leaves, etc. The last layer should be minced meat dough.
Then from the edge of the casserole dish, pour in some vigorous vegetable stock until the bottom of the form is well over 1 finger wide covered.
Roll up the (thawed) puff pastry, cut it round or square depending on the casserole dish and place it as a "lid" on top of the minced meat layer, decorate with the sections and brush with egg yolk.
Bake in the preheated oven and bake on the bottom rail at approx. 175-180 degrees top / bottom heat for approx. 40-50 minutes, the puff pastry should have a nice color (at the end maybe again at 200 degrees on the upper rail).
