I got this recipe from a good friend and have been cooking it a lot ever since. The cabbage minced meat casserole is not only delicious and inexpensive but also quick and easy to prepare.

The minced meat casserole with white cabbage is ready to serve after around 30 to 40 minutes. In my experience, kids like it just as much as adults. Due to the uncomplicated preparation, this casserole is also very suitable for beginners in the field of cooking.

Ingredients for 4 persons

– 1 head (approx. 800 g) of white cabbage or savoy (depending on taste)
– 1 large onion
– 500 g minced meat (half and half)
– 500 g chopped tomatoes (fresh or from the package)
– 375 ml vegetable broth
– 100 g of grated cheese
– some oil (for frying)
– Salt
– Pepper
– Sweet paprika)

Preparation of minced meat casserole with white cabbage

The cabbage (or savoy cabbage) is cut into strips and washed well. Then it is fried in a little oil for about 5 minutes, stirring and turning constantly, and seasoned with salt and pepper.

At the same time, the finely diced onion is also fried with minced meat and seasoned (salt, pepper, paprika powder).

When the minced meat is crumbly-brown, add the tomato pieces and the broth. Bring everything to the boil briefly and then let it dwell on the stove at medium temperature for a few minutes. Then it should be seasoned again with salt, pepper, and paprika.

Now all the ingredients (including the cabbage or savoy cabbage) are put together in a greased casserole dish and placed in the preheated oven (electric stove: 200 degrees/convection oven: 175 degrees).
Leave in the oven for a total of about 20 minutes. After about 10 – 15 minutes, the casserole is taken out and the grated cheese sprinkled over it. Then put it back in the oven and continue cooking until the end of the specified time. The cheese should be well melted and browned.

If you like, you can serve boiled potatoes with it.

Useful additional knowledge about the minced meat casserole

It also tastes very good if you cut the potatoes (raw) into small cubes beforehand, put them in the casserole dish together with the other ingredients, and cook them in the oven. Depending on your taste, you can also add a cup of sweet cream.

Enjoyment is already pre-programmed with this delicious aubergine casserole as an Italian recipe. The aubergines combined with the tomato sauce provide a delicious aroma. Enjoyment is guaranteed when the mozzarella melts in your mouth. A wonderful gratin that reminds you of your last vacation in Italy with a Mediterranean aroma. Delicious when the mozzarella melts in your mouth.

Ingredients for 4 persons

• 750g eggplants
• Salt pepper
• olive oil
• 2 onions
• 3 tablespoons tomato paste
• oregano and basil
• 1 tsp sugar
• flour
• 2 packs of mozzarella
• 4 tablespoons Parmesan
• 1 can of tomatoes

Preparation of aubergine casserole

1. Cut the aubergines into slices about 1 cm thick, sprinkle with salt, and let stand for about 20-30 minutes.
   Preheat the oven to 250°C.
2. Dice the onions and sauté in oil. Add tomatoes in liquid, tomato paste, and spices. Cook for about 10 minutes, stirring occasionally. Puree with the blender.
3. Dry the aubergines with paper towels and dredge them in the flour. Fry in batches in hot oil
4. Pour half of the tomato sauce into a mold. Layer eggplant and cheese alternately. Finish with tomato sauce and cheese.
5. Bake in the oven for about 20 minutes. Then sprinkle with basil

Useful recipe information for housewives

• As an accompaniment to the aubergine casserole: rice, ciabatta, or baguette.
• Use a Teflon pan to sauté the eggplant.
• Preparation time: approx. 40 minutes
• Baking time: approx. 20 minutes

Pasta casserole with a difference, with vegetables and ham. Heartily seasoned with cheese, salt, and nutmeg. A wholesome meal where vegetables are popular even with children. Pasta casserole is delicious and popular with the whole family. Even children can’t get past the vegetables.

Ingredients for 4 persons

•  250 g tagliatelle
• 1 ½ teaspoons salt
• ½ packet of frozen spinach (225g)
• ½ packet of frozen peas (150g)
• 4 tbsp. Cooked cheese
• 150 g raw ham
• 4 eggs
• 1 pinch ger. nutmeg
• 1 cup of yogurt
• ½ tbsp. oil
• 1 tbsp. frying fat
• 1 tomato

Preparation

Cook the ribbon noodles in plenty of water with ½ teaspoon of salt according to the instructions on the package. Defrost the spinach with a little water over low heat. Cook the deep-frozen peas in a little water with ¼ teaspoon of salt for 4 minutes over low heat. the eng. Mix the cheese and ½ teaspoon salt into the spinach. Cut the ham into fine strips. Whisk the eggs, add ½ teaspoon salt and nutmeg and mix in the ham strips. Add the yogurt, which can remain a bit chunky. Pour the noodles through a sieve and rinse with cold water. Grease the fireproof dish with a little oil and preheat the oven to 180 degrees.

Preparation

Melt the drippings in the pan and fry the noodles in it. Cover the bottom of the casserole dish with spinach. Then fill in the noodles, on top of the noodles the peas, and finally the egg and ham mixture. Bake the casserole in the preheated oven for 30 minutes.

Tip: Serve the pasta bake in the dish and garnish with tomato slices.

It is autumn! The weather leaves no other conclusion. Likewise the golden yellow, fresh potatoes, the orange carrots, and the green pointed cabbage. This dish pleases the eye and the wallet. A very inexpensive and easy lunch.

Ingredients for 4 persons

• 750 g small potatoes
• 1 roll from the day before
• 250 grams of carrots

• 600 g pointed cabbage
• 1 onion
• Salt
• 400 g mixed mince
• 1 egg
• Pepper
• 1-2 tbsp oil
• 1/8 liter of milk
• ½ tsp vegetable broth
• 150 g double cream cheese
• 2 teaspoons light sauce thickener
• 4-6 sprigs of thyme and chervil
• 75 g Gouda

Preparation

1. Wash the potatoes and boil them in salted water for about 20 minutes. Soak the bun from the day before in water.
2. Peel the carrots, wash and cut them into small cubes. Clean and wash the pointed cabbage and then cut it into quarters. Remove the stalk in the middle as it is very hard. Boil the vegetables in salted water for about 5 minutes. Drain and cut the cabbage in half again. Drain and peel the potatoes.
3. Peel the onions and finely dice them. Squeeze the bun. Knead the onions and the roll with the minced meat and the egg. Season with salt and pepper. Shape into small balls and fry in hot oil in a pan for about 5 minutes.
4. Place the prepared ingredients in a casserole dish. Heat ¼ liter of water, the milk, and the broth and melt the cream cheese in it while stirring. Stir in the sauce thickened and simmer for about 1 minute.
5. Wash the herbs, chop all but a small part for garnish and stir into the sauce. Season with salt and pepper.
6. Spread over the casserole, grate the cheese and sprinkle on top. Bake in the preheated oven for 15-20 minutes. Garnish with the remaining herbs and serve. Good Appetite.

Useful additional knowledge

Instead of carrots, the dish can also be supplemented with peas. You can also sprinkle a little Appenzeller cheese over the casserole for a slightly spicier and stronger taste. The more intense taste is very pleasant, especially in the cold season.

The hearty minced meat casserole with rice and tomato sauce tastes good for the whole family. This German minced meat casserole is easy to prepare, which is very useful for us working housewives.

Ingredients for 4 people Minced meat casserole with rice

• 1 cup of rice
• 1 bun
• 1 onion
• 2 bunches of parsley
• 400g mixed minced meat
• 2 eggs

• Salt, some horseradish, some ginger, and curry powder (approx. ½ tsp.)
• 1 cup of breadcrumbs
• grated cheese
• 2 tbsp. butter
•  a packet of tomato sauce
• 1 bunch of chives
• some garlic powder
• 4 tbsp. cream

Preparation for the hearty minced meat casserole

Wash the rice thoroughly (until the water runs clear) and pre-cook for about 10-12 minutes. Soak the bun in lukewarm water. Peel the onion and chop finely. Wash and chop the parsley. Squeeze and tear the bun. Grease an ovenproof casserole dish.

Preparation of German minced meat casserole

Using your hands, knead the minced meat with the bun, the diced onions, the eggs, the parsley, the salt, and the horseradish into a dough.

Mix the drained rice with ginger and curry powder. Alternately place a layer of rice and ground beef in the casserole dish (start with rice and end with ground beef).

Mix the cheese and breadcrumbs and spread over the casserole. Finally, put butter flakes on the casserole and bake in a preheated oven at 200 degrees for about 40 minutes.

Prepare the tomato sauce according to the instructions and refine with the garlic powder, the cream, and the chives.

Useful additional knowledge

Prepare the casserole and place it in the fridge. Then just add the knobs of butter and bake.

“Melanzane Alla Parmigiana” is a traditional Italian dish that not only delights vegetarians. Even inexperienced cooks can cope well with the preparation. Although the name suggests, the recipe does not come from Parma but from southern Italy.

Ingredients for 4 persons

• 1 kg of eggplants
• 800g fresh, ripe tomatoes (or tinned tomatoes)
• 200g mozzarella (buffalo mozzarella tastes best)
• 100g grated Parmesan
• some leaves of fresh basil
• 1 onion whole
• salt, pepper, olive oil

Preparation of the eggplant casserole

1. Wash the aubergines, remove the stems, and cut them into slices about 1 cm thick. The slices are then placed on kitchen paper and salted.
2. In a pan, heat plenty of olive oil and fry the aubergine slices in portions on both sides until they turn golden. Then you put them in a large sieve to drain them, so they lose their bitter note and the excess oil.
3. In the meantime, a thick tomato sauce is prepared: the tomatoes are washed, cut into small cubes, and simmered in a saucepan with a little olive oil and a whole peeled onion over low heat for about 20 minutes. To season, add salt and pepper to taste. When the sauce has thickened, remove all of the onion and remove the sauce from the heat.
4. In a large casserole dish, alternately layer the eggplant slices (do not overlap), grated Parmesan, a few spoonfuls of tomato sauce, and fresh basil (hand-picked into small pieces), and thinly sliced ​​mozzarella. Repeat this step until all ingredients are used up. The last layer should be the tomato sauce with grated parmesan.
5. The aubergines are finally baked in the oven at 200°C for about 40 minutes until the tomato sauce shows a light crust.
6. The casserole tastes both hot and cold. Serve with fresh white bread and a glass of good Italian red wine!

Tips and variants for the aubergine casserole

• In Naples, there are the gratinated aubergines with boiled eggs, peas, and diced ham (just add layers to the casserole dish)
• You can also use Italian pecorino cheese instead of Parmesan cheese
• For a lower-calorie version, instead of frying the aubergines, grill them or bake them in the oven before layering them in the casserole dish.
• For meat lovers, you can prepare a minced meat stew, then the recipe is a bit similar to the Greek moussaka.

Preparation time: 30 minutes prep time and 40-50 minutes baking time