Cabbage with minced beef under filo pastry

Name: cabbage with minced beef under filo pastry
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: 1 cabbage; 1 leeks; 1 winter carrot; 450 g lean ground beef; 100 ml beaten cream 23% fat; 3 el Zaanse mustard; 75 g unsalted butter or margarine; 5 sheet frozen filo pastry thawed

Baking dish with cabbage, ground beef, carrot, cream, mustard and flodeg.

Ingredients

Kitchen Stuff

1 rectangular baking dish (20 x 30 cm)

Directions

Preheat the oven to 220 ° C.
Remove the ugly leaves from the cabbage. Cut the coals into 4 parts and cut the hard core from each piece. Cut the parts into strips of approx. 2 cm wide. Wash them and let the coals leak out in a colander.
Cut the leek into rings. Cut the carrot into thin slices. Heat a large skillet and fry the minced meat. Fry the leeks for 2 minutes. Lower the heat and scoop the carrot and pointed cabbage through the mince.
Add cream and mustard. Season with pepper and salt. Place a lid on the pan and simmer the vegetables in 10 minutes. Grease the oven dish. Put the minced meat in the greased oven dish with the vegetables.
Melt the butter. Spread 2 sheets of filo pastry over the vegetable filling. Brush this thinly with melted butter. Put 2 sheets on top of it again with butter.
Finish with the last sheet of filo pastry and also cover with butter. Carefully push the overhanging dough into the dish. Fry the dish in about 20 minutes until golden brown and done.