Savoy Cabbage Casserole with Minced Meat

Rinse the savoy cabbage leaves and cut into finger-thick strips. Cook in boiling salted water for 10 minutes, then drain and rinse. While the cabbage is cooking, chop the onion and sauté in hot oil. Add the mince and roast until it is crumbly. Fold in the paradeis pulp, season the meat mixture with salt and season with pepper.

Grease a small gratin dish and spread half of the savoy in it evenly.

Mix the egg with the milk, season lightly with salt and pepper and pour half of it over the cabbage. Put the minced meat mixture on top and cover with the remaining cabbage. Pour the remaining egg milk over the top.

Crumble the gorgonzola and spread it evenly on top. Bake the casserole in the heated oven on the middle shelf at 220 degrees for about 30 minutes.

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