Rosa Cooking

Cabbage moussaka

I recently watched a BBC documentary about Leonardo Da Vicio. Of course more than anything there was talk of his famous portrait of the Mona Lisa. The documentary was about everything, who or what the Mona Lisa was, where it came from, what it did (all of course assumptions), and I wondered, what did the Mona Lisa eat? (I wrote a slightly broader text on my blog, I share the recipe here)

Preparation steps

  • Fry onion, grated carrot, parsley and celery in 2 tablespoons of oil, add minced meat and season with pepper, salt and paprika. Remove the stewed meat to another bowl and deep-fry the sauerkraut (which you have previously washed) together with the bay leaf in the remaining oil, after 2 minutes, cover it with a little water and simmer for another 10 minutes.
  • Coat the refractory dish (or clay pot if you are Mona Lisa) with oil, then cover the bottom with half the amount of sauerkraut. Arrange minced meat and rice on the cabbage. Then put the sauerkraut again and bake in an oven preheated to 200 ° C for about 30 minutes.
  • Remove the bowl with the cabbage and pour over the mixture of cream and eggs. Continue to bake for another 15 minutes. Serve the roasted sauerkraut as a warm stand-alone dish.