Very juicy and hearty casserole from the oven from a simple winter products. The recipe comes from a German cooking magazine. All home was happy, although initially I had some doubts...
Vegetable/olive oil to fry 1 onion, diced along with the cabbage cut into strips. Close the lid and leave to simmer on slow heat for 10-12 minutes. I cabbage "taste" was not seasoned (I forgot), but the taste terrina is not affected!
Seasoning for minced meat: onion, crushed with a mixer, tomato paste, mustard, salt, pepper, egg. Tip from the magazine: - classic additive seasoning in the beef is mustard, red ground sweet paprika and tomato paste; - original flavor: cinnamon, cumin, coriander, chili, curry; - unique "touch" will give a drop of balsamic vinegar or soy sauce. Experiment to your liking!
Add seasonings to the minced meat and knead thoroughly.
To turn on the oven to warm up. Put the minced meat and cabbage in cake pan, greased in the following sequence: minced meat, cabbage, meat, cabbage, and top with stuffing. (Minced preferably pre-divided into 3 parts: 2 equal and the third is a little smaller.) Form small: 11*30, or about 1.3 liters of volume.
Close the form foil. And bake at 200* C for 35 minutes.
For garnish (my version): peel the potatoes, cut into slices, put in shape, add salt, drizzle with olive Maslo and sprinkle of dried rosemary, who likes. Potatoes send in the oven for baking. Log in as a side dish was offered fried potatoes, but I prefer to save al. energy, so the side dish "moved" is also in the oven.
When the terrine is in the oven for 30 minutes in a dry frying pan fry bacon.
When the body fat has melted, add the thyme.
Remove the terrine from the oven, remove the foil and spread the bacon with the thyme on top. Bake WITHOUT the foil for another 20 to 25 minutes. The original recipe had fry together with bacon 1 onion, diced! If you want you can add!
If Your family is not home yet, the terrine can be left in the turned off oven, then serve with rosemary potatoes.