Cabbage casserole with ground beef
Ground beef and eggs provide protein, while sour cream and ghee add fats and tenderness. Cabbage brings fiber, so the casserole is filling without a grain base.
Thinly shred the cabbage (300 g), salt it, and gently squeeze it with your hands. Stew it in part of the ghee (30 g) for about 5 minutes, until softer but not mushy.
Finely chop the onion (80 g) and fry it in the remaining ghee until soft. Add the ground beef (400 g), salt, and black pepper to taste, then fry for about 10 minutes, until the meat changes color.
Mix the 30% sour cream (100 g) with tomato paste (15 g), add it to the beef, and heat until the sauce thickens. Beat the eggs (150 g) separately with a fork until smooth.
In a 22 cm baking dish, layer cabbage, then meat filling, then the remaining cabbage. Pour the beaten eggs over the top, distributing them evenly. If desired, add hard cheese (30 g) on top.
Bake the casserole at 180°C for about 30 minutes, until the eggs are fully set. Let it stand for a few minutes, then cut into portions.
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