Beef, Potato And Cabbage Casserole - cooking recipe

Ingredients

2 tbsp olive oil
2 None medium onions, peeled and sliced
700 g white cabbage, cut into thin strips
500 g potatoes, peeled and sliced
3 tbsp butter
2 tbsp plain flour
200 ml semi-skimmed milk
150 ml vegetable stock
None None Pinch of paprika
400 g can chopped tomatoes
1/2 None lemon, grated zest
30 g fresh flat-leaf parsley, chopped
2 slices white bread, torn into pieces and soaked in cold water
2 None eggs, beaten
1 clove garlic, peeled and crushed
500 g beef mince

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a saucepan, add the onions and cabbage, cover and simmer over medium heat for 20 mins. Cook the potatoes in boiling salted water for 5 mins. Drain and allow to cool.
To make the sauce, melt the butter in a saucepan, add the flour and cook, stirring, for 2 mins. Gradually stir in the milk and stock. Bring to a boil and simmer over medium heat, stirring occasionally, for 5 mins. Season with salt, black pepper and paprika. Add the tomatoes, lemon zest and half of the parsley. Remove from the heat and allow to cool for 10 mins.
To make the meatballs, squeeze out the bread and mix with the eggs, garlic and ground beef. Season with salt and black pepper and shape into small balls.
Spoon one-third of the sauce into a shallow 13 x 9 inch ovenproof serving dish and distribute the cabbage in heaps on top. Distribute the meatballs and potato slices in the spaces between the cabbage heaps. Spread the remaining sauce on top. Bake for 30-40 mins, until golden brown and bubbling. Sprinkle with the remaining parsley to serve.