Hearty White Cabbage and Carrot Casserole

1. clean, rinse and chop cabbage. Remove peel from potatoes and carrots, rinse and cut into small slices. Heat clear soup. Steam the vegetables at low temperature for about 5 minutes with the lid closed. Season with salt, pepper and possibly cumin. Drain, reserving the vegetable soup.

Peel onion, cut into cubes and sauté in hot fat until translucent. Add minced meat and fry until crumbly, turning. Season with salt and pepper.

Grease a large gratin dish. Layer vegetables and mince.

Pour on clear soup. Bake casserole in heated oven (electric stove 200 °C / gas stove: level 3) for 45 min. Rinse parsley, chop and mix with cheese. After half an hour of baking, sprinkle over the casserole and bake until done.

Drink tip: a cool beer.

approx. 1 1/2 hours

Per unit

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