Oven dish with pointed cabbage and minced meat
Okay, making a béchamel sauce—you can do that with a packet mix. But of course, you don't have to. Now, making a béchamel sauce isn't difficult, but you do need an extra pan on the stove for it. So, first I'll tell you the hack, and then how to make a béchamel sauce, so you can choose.
Ingredients · Servings 4
- 200 g whole wheat pasta (e.g. penne)
- 300 g minced meat (half beef, half pork)
- 200g pancetta (bacon) cubes
- 250 g pointed cabbage (sliced)
- 2 sprigs of sage (leaves)
- 1 onion (medium)
- 2 cloves of garlic
- 2 tsp fennel seeds
- 2 tablespoons olive oil
- salt and pepper to taste
- 500 ml whole milk
- 50 g butter
- 150 g grated mature cheese
- 50 g flour
- salt and pepper to taste
Method · 40 min
- Preheat the oven to 200 degrees electric, or 180 degrees fan-assisted.
- Cook the pasta in plenty of salted water until al dente, drain, and let it dry.
- Chop the onion and finely chop the garlic. Heat 2 tablespoons of olive oil in a frying pan and fry the garlic and onions until golden brown. Add the fennel seeds and cook for 1 to 2 minutes over low heat.
- Mix the diced pancetta into the onion mixture and add the minced meat. Cook until the meat is browned. Stir in the pointed cabbage and cook for 2-3 minutes. Season well with salt and pepper.
- Stir the pointed cabbage mixture through the pasta and then transfer everything to a large oven dish.
- Make the béchamel sauce, using the hack (see the text above) or by melting the butter in a saucepan and then adding the flour all at once. Stir the flour into the butter and toss well for 2 minutes. Then add the milk little by little. Bring the milk to a boil until a thick sauce forms. Stir in the cheese and season the béchamel sauce well with salt and pepper (feel free to use these generously).
- Spread the béchamel sauce over the baking dish and garnish with sage leaves. Place the baking dish in the oven for 20 minutes, until the top is bubbling and browned.
