2 1/2-3 c. shredded cabbage
2 c. carrots, peeled & sliced
1 lb. ground beef
2 onions, chopped
1 egg
4 tbsp. bread crumbs
1/2 tsp. dried thyme
1 tsp. salt
1/8 tsp. pepper
1 c. meat/beef stock

Put cabbage and carrots in just enough boiling water, to cover. Boil for 3 minutes. Mix all other ingredients, except beef stock. Grease a shallow oven dish and put half of the cabbage and carrot mixture in it. Add half of the meat mixture in a layer on top of cabbage and carrot layer. Repeat layers and pour beef stock over it. Place in a cold oven and turn oven on 400 degrees. Bake for 30 minutes. 1 egg yolk

Mix cream/yogurt with egg yolk and pour over casserole. Bake for a further 15 minutes. Serve warm with mashed potatoes.