Ingredients:

For the Casserole:

1 kilogram of cabbage, thinly sliced
3 potatoes, peeled and diced
1 onion, chopped
2 green peppers, chopped

200 grams of minced meat (beef, pork, or a mix)
2 tablespoons of oil
1 tablespoon of tomato paste
1 teaspoon salt
Chili pepper and black pepper to taste
250 ml of hot water

For the Bechamel Sauce:

1 tablespoon of butter
2 tablespoons of oil
2 tablespoons of flour
2 cloves of garlic, minced
3 glasses of milk (approximately 600 ml)
1 teaspoon of salt
1 teaspoon of black pepper
100 grams of cheddar cheese, grated

Instructions:

Preheat your oven to 180°C (356°F).

In a large pan, heat the oil over medium heat. Add the onion and green peppers, and sauté until softened.

Add the minced meat to the pan and cook until browned. Stir in the tomato paste, salt, chili pepper, and black pepper. Cook for a few minutes.

Add the sliced cabbage and diced potatoes to the pan. Pour in the hot water, cover, and let it simmer until the vegetables are tender.

While the cabbage mixture is cooking, prepare the bechamel sauce. In a separate pan, melt the butter and add the oil. Stir in the flour and cook for a minute. Gradually add the milk, whisking constantly to prevent lumps. Add the minced garlic, salt, and black pepper. Continue to cook until the sauce thickens. Remove from heat and stir in the grated cheddar cheese until melted.

Once the cabbage mixture is cooked, transfer it to a baking dish. Pour the bechamel sauce over the top, spreading it evenly.

Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.

Let it cool for a few minutes before serving