Savoy Cabbage And Bolognese Casserole - cooking recipe

Ingredients

3 tbsp olive oil
750 g beef mince
2 cloves garlic, peeled and crushed
4 None medium onions, peeled and diced
2 tsp dried oregano
2 tbsp tomato puree
2 x 400 g cans chopped tomatoes
2 tbsp cornflour
30 g butter
1 kg Savoy cabbage, cut into strips
125 ml vegetable stock
None None Pinch of ground nutmeg
1 None medium tomato, sliced
100 g Gouda, grated
75 g Parmesan, grated
None None Fresh oregano, for garnish

Preparation

Preheat the oven to 400\u00b0F. For the bolognese, heat the oil in a large frying pan and brown the ground beef. Add the garlic and 3/4 of the onion and cook for 2 mins. Stir in the oregano and season. Stir in the tomato paste, then add 1/2 cup water. Add the tomatoes and bring to a boil. Sprinkle in the cornstarch, bring to a boil again then remove from the heat.
For the cabbage, melt the butter in a saucepan and saute the remaining onion until softened. Add the cabbage, braise for 2 mins, then pour in the stock. Season with salt, black pepper and nutmeg, bring to a boil, cover and simmer for 10 mins.
To assemble the casserole, layer the cabbage and bolognese alternately in an ovenproof serving dish. Cover with the tomato slices and sprinkle with the cheese. Bake for 45 mins, until golden and bubbling. Garnish with fresh oregano.