Curried Cabbage with Minced Meat

Description

The casserole with curried cabbage and ground meat likely originated in Dutch food culture in the second half of the 20th century, possibly influenced by Indonesian cuisine. There's no single, centuries-old traditional recipe, but rather a dish that fits within the development of the modern Dutch "AVG" (potatoes, meat, vegetables) meal and the popularity of casseroles.

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Recipe

• Peel and dice the potatoes. Boil until done in about 20 minutes, then drain.
• Finely chop the onion and sauté in a large pan with a little oil for 2 minutes.
• Add the minced meat and fry until browned and crumbly.
• Meanwhile, halve and finely slice the pointed cabbage (remove the core).
• Add the cabbage to the meat and cook until it wilts.
• Finely chop the garlic and add directly.
• Add the curry powder and season with a little salt.
• Add the crème fraîche to the potatoes and mash. Add a little water if needed for a smooth, creamy mash.
• Season with salt and lots of freshly ground pepper.
• Preheat the oven to 180°C.
• Spread the cabbage mixture in a baking dish and press down lightly.
• Spoon the mash on top and spread evenly using the back of a spoon.
• Bake in the oven for 15 minutes or until the mash begins to colour nicely.