Very juicy and hearty casserole from the oven of simple winter products. The recipe is taken from a German culinary magazine. All the family were delighted, although at first I personally had some doubts. Try to cook.
In vegetable/olive oil fry 1 onion, diced together with cabbage, cut into strips. Close the lid and leave to simmer for 10-12 minutes.
Seasonings for minced meat: onion, chopped with a mixer, tomato paste, mustard, salt, pepper, egg.
Advice from a magazine:
- the classic seasoning additive in minced meat is mustard, red sweet paprika ground and tomato paste;
- original dressing: cinnamon, cumin, coriander, chili, curry;
- a unique "note" will give a drop of balsamic or soy sauce.
Experiment to your liking!
Add seasonings to minced meat and mix thoroughly.
Turn on the oven for heating.
Put the minced meat and cabbage in a cake pan greased with oil in the following order: minced meat, cabbage, minced meat, cabbage, minced meat on top. (Minced meat is preferably pre-divided into 3 parts: 2 - equal and the third - a little less.)
The shape is small: 11*30 or about 1.3 l volume.
Close the form with foil. And bake at 200* C for 35 minutes.
For garnish (this is my option): peel potatoes, cut into slices, put in a form, salt, sprinkle with olive oil and sprinkle with dried rosemary, who likes. Send potatoes in the oven for baking.
When terrine is in the oven for 30 minutes, fry the bacon in a dry frying pan.
When the body fat has melted, add the thyme.
Remove the terrine from the oven, remove the foil and put the bacon with thyme on top. Bake without the foil for another 20 to 25 minutes.
In the original recipe it was necessary to fry together with bacon 1 more onion cut into cubes! If you want-you can add!
Terrine serve with rosemary potatoes.