Pomeranian Cabbage Gratin

Steps

1. 1

   Remove the core and damaged outer leaves from the cabbage, cut into quarters, then into thin strips. Bring 3 liters of salted water to a boil and cook the cabbage with the bay leaf for 15 minutes. Drain the cabbage and set aside. Discard the bay leaf.

2. 2

   In a bowl, mix the ground beef and sausage meat with the crumbled bread. Add 1 tsp paprika, 1 tsp cumin and 1 tsp sugar. Salt and pepper.

3. 3

   Peel the potatoes and slice them thinly into rounds.

4. 4

   Preheat the oven to 200°C.

5. 5

   Lay the bacon slices in the bottom of a large oven-safe dish. Cover with half the cabbage, then half the potatoes. Add all the meat mixture, then another layer of cabbage. Finish with the remaining potatoes, arranging them neatly.

6. 6

   Beat the cream with the egg yolks, salt and pepper, and pour over the gratin. Cover with foil and bake for 30 minutes.

7. 7

   After 30 minutes, remove the foil and let it brown for another 15 minutes. Take out of the oven and serve, with sour cream on the side if desired.