Cabbage And Meat Layered Casserole
|White cabbage head||1 Small|
|Water||1⁄4 Cup (4 tbs)|
|Ground meat||1 Pound|
|Grated nutmeg||1 Pinch|
|Celery salt||1⁄2 Teaspoon|
|Paprika pepper||2 Teaspoon|
|Pepper red||To Taste, sliced|
|All purpose flour||3 Tablespoon|
|Beef stock||2⁄3 Cup (10.67 tbs)|
|Grated cheese||5 Tablespoon|
Core the cabbage and separate the leaves.
Cook these in boiling salted water for 15 minutes.
Soften the roll in the water, then squeeze out and break into small pieces.
Mix the meat with the bread, nutmeg and seasonings.
Arrange half the cabbage leaves in a greased ovenproof dish.
Top with half the meat mixture and half the sliced pepper, then repeat these layers.
Melt the butter.
Stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, until thickened.
Remove from the heat and stir in the cream.
Pour over the meat mixture and sprinkle on the cheese.
Bake in a moderately hot oven (400° F) for 35 minutes.