kale souffle

Ingredients:
4 persons

800 g kale, kitchen finished
something salt
100 g chopped onion
3 EL Lard
500 g minced meat
2 EL tomato purée
2 EL Creme fraiche
1 TL sweet paprika
etwas pepper
500 g cooked potatoes
etwas Muskat
1 Cup of broth
200 g low-fat bacon in thin plates.
(I take streaky smoked bacon)
Preparation: Cabbage in little salted water 30 minutes stew, allow to pour away and dripped off 'except frozen bocerole - this is only to warm up conform to packing insert'.

Onions in two lards EL glassy stew, minced meat add and roast through, tomato purée, creme fraiche, paprika some salt and pepper under it stir.

Potatoes to small cubes cut, spice cabbage with salt and pepper and nutmeg and add potatoes.

A fireproof form with remaining lard strike out. Half of the cabbage mixture fill, minced meat about that point distribute. Remaining cabbage give about that point, broth cast on. Bacon discs on top lay, in the preheated stove with 220°C approximately 30 minutes brown.

Should the bacon discs become too crisp, cover casserole with aluminium foil.
Per person approximately 781 calories or 3268 joules.


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