- Head of Savoy cabbage - 1 piece
- Olive oil - 3 items. spoons
- Pork neck - 300 grams
- White bulb - 1 piece
- Garlic - 1 Tooth
- Thyme sprig - 1 piece
- Tomato puree - 1 st. a spoon
- Mozzarella - 300 Grams
- Cream (20% fat content) - 100 Milliliters
- Parmesan - 100 Grams
- Salt and black pepper - - To taste
So, we start to practice the ingredients. First, cut our pork into small cubes and grind it in a blender to the state of minced meat. Cabbage is boiled for 5-7 minutes in salted boiling water. Onion and garlic finely shred and fry in olive oil for 5-7 minutes. Then add them to minced meat, fry on medium heat for another 10 minutes, then reduce the fire, add tomato puree and a few tablespoons of water. We extinguish another 5 minutes, then remove it from the fire. Preheat the oven to 180 degrees. Take the deep dishes for baking, grease it with olive oil. Begin to lay the layers of casserole (as in the photo): a layer of cabbage, a layer of minced meat and a layer of mozzarella cheese. Lay the layers until the ingredients run out. Each of the layers must be salted and peppered. When all layers are laid, pour all the cream, lay another layer of cabbage and put in the oven for 40 minutes. We take the cabbage casserole out of the oven, sprinkle it with grated parmesan, and without delay - to the table, until it is cold. Bon Appetit!
Servings: 5-7