A chef taught me how to cook minced meat so deliciously!

Ingredients

• 500 g Ground Beef (80% lean, preferably freshly ground)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 1 small head Cabbage (about 500 g, sliced into 1‑cm rounds)
• 3 stalks Green Onion (rinsed and finely chopped)
• 3 cloves Garlic (peeled and grated)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Paprika
• 1 Tbsp Vegetable Oil (for greasing the work surface)
• ½ cup Tomato Sauce (smooth, no added sugar)
• ¼ cup Crispy Fried Onion (store‑bought or homemade)
• 2 Red Onion (peeled and sliced into thin rings)
• 1 medium Zucchini (rinsed and grated on coarse side)
• 1 cup Greek Yogurt (full‑fat for richness)
• 2 Tbsp Tomato Paste
• 2 Tbsp Fresh Dill (finely chopped)

Instructions

1. Melt Butter

   Place the butter pieces in a large skillet over medium heat and melt, stirring gently until fully liquid.

   Time: PT2M

2. Sauté Cabbage

   Add the sliced cabbage rounds to the melted butter, toss to coat, and sauté for about 5 minutes until just softened.

   Time: PT5M

3. Prepare Meat Mixture

   In a mixing bowl combine ground beef, finely chopped green onion, grated garlic, salt, pepper, and paprika. Mix thoroughly with your hands or a spoon until evenly seasoned.

   Time: PT10M

4. Shape and Coat Meat

   Lightly oil a clean work surface with vegetable oil. Pat the seasoned meat into a rectangular slab about 1‑inch thick. Using a small glass, cut out uniform meatballs, then press a potato masher into each ball to create a shallow indentation. Dip each meatball briefly in tomato sauce and roll in crispy fried onion.

   Time: PT5M

5. Fry Meat on Cabbage

   Place the coated meatballs on top of the sautéed cabbage in the skillet. Fry for 5 minutes, turning once, until the exterior is lightly browned.

   Time: PT5M

6. Assemble in Baking Tray

   Transfer the cabbage and meat mixture to a baking tray. Arrange thin rings of red onion over the meat, then sprinkle the grated zucchini evenly on top.

   Time: PT5M

7. Make Yogurt‑Tomato Sauce

   In a bowl whisk together Greek yogurt, tomato paste, the remaining chopped green onion, and finely chopped dill until smooth.

   Time: PT5M

8. Add Sauce

   Spread the yogurt‑tomato sauce evenly over the zucchini layer.

   Time: PT2M

9. Bake

   Place the tray in a pre‑heated oven and bake for 45 minutes, or until the vegetables are tender and the top is lightly golden.

   Time: PT45M

   Temperature: 190°C

10. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

15 g

Fat

22 g

Fiber

4 g