for 4 person

Cabbage

1	savoy cabbage (approx. 800 g)
	salted water, boiling

Mince mixture

80 g	diced bacon
1	onion, finely chopped
250 g	mushrooms, finely chopped
300 g	minced meat (beef)
1	apple, coarsely grated
2 tbsp	mixed seeds (e.g. Campiuns)
1 tsp	salt
a little	pepper
2 dl	cream
2 pinch	salt
a little	pepper

How it's done

Cabbage

Cook the savoy cabbage in boiling salted water for approx. 20 mins. Remove the cabbage, allow to cool slightly. Cut away the stalk with a paring knife.

Mince mixture

Fry the diced bacon and onion in a non-stick frying pan for approx. 3 mins. Add the mushrooms and cook for a further 5 mins. Transfer to a bowl, leave to cool. Add the mince, apple, thyme and mixed seeds, season, knead by hand to form a compact mass. Stuff the savoy cabbage with the mince mixture. Pour the cream into the cooking pot, season. Place the cabbage in the pot, stuffing side down.

To cook

Cover and cook for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove the lid and continue to cook for approx. 15 mins.

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