Slavonian Sneaky Casserole

November  1, 2016
0 Ratings
Photo by All that's Jas
  • Serves 4-6
Author Notes

What is Slovenian casserole and why is it sneaky? Mouthwatering casserole packed with hidden health benefits to endure those long winter months yet light enough to enjoy all summer too! —Jas

What You'll Need
  • Polenta layer
  • 3 cups water, divided
  • 1 tablespoon salt
  • 1 cup yellow cornmeal
  • 1 pound savoy cabbage (one small head), thinly shredded
  • Meat sauce and béchamel sauce
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, coarsley grated
  • 1 celery stalk, chopped
  • 1 pound ground beef
  • 1/4 teaspoon nutmeg
  • 1 tablespoon fresh or dried parsley plus more for garnish
  • 1 tablespoon each dried oregano and basil
  • 1 pinch allspice (optional)
  • 1/2 cup dry red wine
  • 8 ounces crashed tomatoes
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • salt and pepper to taste
  • 1 dash nutmeg
  • 1/2 cup Parmesan cheese
  1. Polenta layer
  2. In a large saucepan bring 2 cups of water and salt to a boil. Add shredded savoy cabbage and simmer on medium-low heat for 30 minutes.
  3. In a small bowl, combine cornmeal with one cup water until all cornmeal is wet (prevents it from clumping up). Add the wet cornmeal to the pan with cabbage (do not drain the cabbage) and swiftly whisk it to combine. Immediately lower the heat and cook, stirring often, until the mixture thicken, about 20-30 minutes. Remove from the heat.
  1. Meat sauce and béchamel sauce
  2. Heat the olive oil in a large skillet; sauté the onions, carrots, and celery until vegetables are softened, about 5 minutes. Add the ground beef and seasonings and cook until meat is no longer pink. Mix in wine and tomatoes and cook stirring occasionally for 20 minutes.
  3. In a small saucepan, melt the butter. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles, about two minutes. Don’t let it brown. Add the milk and continue to stir until sauce thickens. Season with salt, pepper, and nutmeg.
  4. Pour polenta (cooked cornmeal) into a greased casserole dish. Add the layer of meat sauce and finish with béchamel sauce. Sprinkle with Parmesan cheese and parsley.
  5. Bake on 375 degree F preheated oven for 20 minutes. Let cool before serving. Serving suggestion: serve with a cold glass of your favorite beer.

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