Cabbage Soufflé

300 g minced meat
2 eggs
500 g cabbage
1 big onion, garlic clove
5 tablespoonfuls of table oil
200 g breadcrumbs,
2 g Old Czech spices
2 g salt
100 g bacon

Pour half of the oil into a frying pan and fry the finely chopped onion until it is pink, add crushed garlic with salt, meat and spice. Pour in a little water and stew the mixture slowly in its own juice for twenty minutes. Then add cabbage cut into small strips and allow it to stew until soft. Prepare a light roux on a frying pan using the remaining oil (fry the oil with finely ground flour, until the flour is golden), add water and salt and then simmer. Put the prepared roux into the meat and cabbage mixture and pour this mixture into a baking dish greased with fat and sprinkled with breadcrumbs. Bake slowly in an oven set at 150 degrees for about twenty minutes. Serve with mashed potatoes.