Chicken Mince Casserole with Savoy Cabbage

Chicken mince, Savoy cabbage, Tomato, Egg, Carrot, Onion, Hard cheese, Sour cream 30%, Mayonnaise (homemade or sugar-free), Butter, Olive oil, Dill, Table salt, Black pepper

To boil: 3 min. Fry: 10 min. Bake: 40 min. Bake: 10 min. Mix: 5 min. Slice: 5 min. Let it stand: 3 min.

Blanch the savoy cabbage (300 g) leaves in salted boiling water for 3 minutes, then rinse with cold water and pat dry.

Dice the carrot (100 g) and onion (100 g), then fry them in olive oil (15 g) until soft.

Mix the chicken mince (500 g) with the eggs (150 g), sour cream 30% (30 g), table salt (5 g), and black pepper (1 g).

Slice the tomato (200 g). Line a baking dish with the leaves, spread in the mince, arrange the tomato on top, and fold the overhanging leaves over the filling.

Top with butter (20 g), cover with foil, and bake for 40 minutes at 180 °C.

Remove the foil, spread with mayonnaise (30 g), sprinkle with hard cheese (30 g), and bake for 8–10 minutes until browned.

Sprinkle with dill (10 g) and serve.