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Casserole with young cabbage


  • 300 g penne
  • 600 g young cabbage
  • 1 leek
  • 1 onion
  • 500 g minced pork
  • 200 g yellow cheese
  • 250 ml cream 18%
  • 3 eggs
  • bunch of parsley
  • 1 tsp sweet or smoked paprika
  • 1/2 tsp hot pepper
  • 1/2 tsp ground cumin
  • sea salt
  • graund black pepper
  • olive oil


Leek and onion chop. Cut the cabbage into strips. Wipe the cheese on large mesh.

Heat the oil in a high saucepan. Put the leek and onion over the hot fat, and glaze. Season with salt and pepper.

Add meat to the vegetables and fry until the meat is browned. Season with sweet / smoked and hot peppers, ground cumin, salt and pepper. Mix all. At the end, Add the chopped parsley and mix.

Add chopped cabbage and cook under cover for 5-10 minutes.

In the meantime, cook the al dente pasta.

In a bowl, mix the cream with eggs, salt and pepper.

Grease the heatproof dish with olive oil and put half of the pasta into it, then half the minced meat with cabbage, pour half of the cream and egg mixture over it. Overwhelm half of the cheese. Apply all of the remaining pasta, minced meat with cabbage in the same order and pour over the rest of the mixture. Top with yellow cheese.

Place the casserole in a preheated oven at 200 ° C for 30 minutes.

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