Ground Beef Casserole with Bacon and Cabbage
(Percentage of daily recommendation)
|Calorie||717 kcal||(34 %)|
|Protein||37.99 g||(39 %)|
|Fat||55.6 g||(48 %)|
|Carbohydrates||17.57 g||(12 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.93 g||(20 %)|
|Vitamin A||350.88 mg||(43,860 %)|
|Vitamin D||1.53 μg||(8 %)|
|Vitamin E||3.56 mg||(30 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||10.2 mg||(85 %)|
|Vitamin B₆||0.47 mg||(34 %)|
|Folate||121.09 μg||(40 %)|
|Pantothenic acid||0.99 mg||(17 %)|
|Biotin||6.59 μg||(15 %)|
|Vitamin B₁₂||3.61 μg||(120 %)|
|Vitamin C||84.29 mg||(89 %)|
|Potassium||591.87 mg||(15 %)|
|Calcium||150.62 mg||(15 %)|
|Magnesium||41.34 mg||(14 %)|
|Iron||3.41 mg||(23 %)|
|Iodine||38.4 μg||(19 %)|
|Zinc||6.2 mg||(78 %)|
|Saturated fatty acids||27.03 g|
Separate cabbage into individual leaves and rinse. Bring a large pot of salted water to a boil and blanch the cabbage leaves for 4-5 minutes, then drain, rinse in cold water and drain well.
Chop the shallots finely and fry in a small pan in butter, then pour in the white wine and simmer until the liquid has evaporated. Remove from heat.
Line the bottom of a large baking dish with half of the bacon slices and layer in the drained cabbage leaves up to 1/3 of the height of the baking dish.
Mix shallots with eggs and season with salt, pepper and thyme.
Mix egg mixture with the ground beef, shape mixture into a flat loaf and place in the baking dish on the cabbage. Top with the remaining cabbage leaves. Mix cream with salt, pepper and nutmeg to taste and pour over the casserole. Top with remaining bacon slices and bake on the center rack in a preheated oven at 180°C (approximately 350°F) for about 45 minutes.