Cut a wedge into the savoy stem, then remove the leaves one by one. Heat water in a large saucepan and a little salt. Blanch the cabbage leaves there for 2-3 minutes, then rinse in cold water, drain well or dry. Then roll with a rolling pin to make the thicker petioles flexible. Peel the potatoes and cut them into thin slices, put them in water and set them aside. Cut the bacon slices into thirds and fry in a pan without fat until crispy.
Pain filling ingredients:
Soak the cakes in warm milk or broth. Then take some out and puree with a blender. state again Peel and finely chop the shallots. Heat a little olive oil in a pan and sweat the sliced shallots in it for 4-5 minutes until they have some color. Wash and finely chop the parsley. Wash, dry and chop the anchovy slices.
Preheat the oven to 200 degrees. Put the ground beef in a bowl with the eggs and the prepared ingredients. Add mustard, paprika, salt and pepper and mix well.
Brush a shallow casserole or casserole dish with a little olive oil. Line the entire inside of the pot with a layer of cabbage leaves. Leave some cabbage leaves on the edge. Now spread a layer of minced meat on the bottom, put on top the potato slices and a few pieces of bacon. Salt the potatoes a little and sprinkle with nutmeg, ground caraway, pepper and grated nutmeg. Pour in some broth. Then add more cabbage leaves and more layers of beef and potatoes and season, adding a little stock every now and then. Finish with the cabbage leaves. Fold the overlapping leaves so that everything is covered with the nail. Pour some cabbage or olive oil and the remaining broth into the cabbage and close the saucepan.
Bake for at least 75 minutes. After 30 minutes, reduce the heat to 160 degrees and remove the lid. The surface may take some color. If necessary, add more broth, but be careful: the layered cabbage should not become too soupy, and the cabbage and minced meat release some liquid.
Ingredients for the sauce:
Place the canned tomatoes in a saucepan and mash with a fork or potato masher. Remove the stem ends if necessary. Heat and season finely chopped chile, salt and sugar. Cook on low heat for about 10-15 minutes. Finally, stir in a little olive oil.
Cut the pie pieces from the cabbage and serve on plates with the sauce. Put ground pepper and olive oil on top. If you want, you can flip the cabbage or remove it from the pot completely.