Name: Savoy Cabbage and Meat Casserole
Prep time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 10 oz Savoy cabbage (net weight, gross about 18 oz); 10 oz beef (lean ground); 10 oz canned cherry tomatoes (or chunks); 1/2 cup breadcrumbs (Sicilian seasoned, click here); 10 oz béchamel (click here for the recipe); 3 1/2 oz provolone; 1.4 oz onion; 3 tbsp extra virgin olive oil; 3 tbsp dry white wine; to taste salt; to taste pepper; 2 tbsp breadcrumbs (Sicilian seasoned)

Savoy Cabbage and Meat Casserole

A rich and tasty main course with ingredients we all have at home.
The Savoy Cabbage and Meat Casserole is the Italian version of the Greek Moussaka, but instead of eggplants, I used previously blanched Savoy cabbage leaves, making it much lighter.
My recipe represents a complete dish and, as mentioned above, involves blanching and drying the Savoy cabbage leaves, making a béchamel and a reduced lean meat sauce with very little tomato.
To make the Savoy Cabbage and Meat Casserole, you will find my béchamel recipe that you can make both traditionally and using the Bimby, and also for the reduced meat sauce which we will prepare both in the pan and with the Bimby.

Everything will be assembled and baked in the oven.

Ingredients

Let’s go shopping

10 oz Savoy cabbage (net weight, gross about 18 oz)
10 oz beef (lean ground)
10 oz canned cherry tomatoes (or chunks)
1/2 cup breadcrumbs (Sicilian seasoned, click here)
10 oz béchamel (click here for the recipe)
3 1/2 oz provolone
1.4 oz onion
3 tbsp extra virgin olive oil
3 tbsp dry white wine
to taste salt
to taste pepper
2 tbsp breadcrumbs (Sicilian seasoned)

Tools

What we need to make

1 Knife
1 Cutting board
2 Pots
1 Pan or the Bimby
1 Baking dish 12 x 8
1 Oven
2 Dish towels

Steps

To make

Wash and peel the cabbage.
Put a pot with water and salt on the stove, and as soon as it boils, dip the cabbage leaves and boil them for about 4 minutes.
Then drain them and let them cool,
once lukewarm, you need to remove the harder central part and place the leaves to dry on a clean cloth.
In the meantime….
Make the béchamel following my recipe click here. process in pot and also with the Bimby.
After the béchamel, we will make the reduced meat sauce.
In a pan, pour the olive oil and the chopped onion, let it flavor for a few minutes,
then add the minced meat, mix until it changes color,
and then deglaze with the dry white wine.
Let it evaporate and add the chunky tomato sauce.
Adjust with salt and pepper and cook for about 10 minutes.
Place the chopped onion in the bowl and chop for 10 sec at speed 8. Gather with the spatula and add the olive oil. Let it flavor for 3 min at 230°F with the basket instead of the measuring cup for 3 min reverse.
Add the minced meat: 3 min at 230°F reverse with the basket on top speed 1
Deglaze with wine and then 230°F with the basket on the lid reverse 3 min.
Pour the sauce, salt, and pepper and cook with the basket on the lid for 10 min at 212°F reverse speed 1.
Prepare the Sicilian seasoned breadcrumbs by clicking here you will find my recipe, and cut the provolone into pieces.
Now that all the preparations are ready, we need to assemble the Savoy Cabbage and Meat Casserole.
In a baking dish, place a ladle of béchamel, a layer of cabbage leaves with a spoonful of breadcrumbs, a ladle of reduced meat sauce, and a layer of provolone.
Repeat until all ingredients are used up.
Finally, cover the casserole with a layer of béchamel and 2 spoonfuls of breadcrumbs.
In a conventional oven, 20 minutes at 356°F fan and 2 minutes grill at 392°F
In a microwave combined oven
15 minutes at micro grill 750 w
Once cooked, before cutting, let the Savoy Cabbage and Meat Casserole cool slightly.
Enjoy your meal.