Pour the oil into the pot. Add the leek and fry moderately for about 5 minutes.
Add bacon. Fry for approx. 10 minutes stirring constantly. Then add the peppers and dried tomatoes. Simmer 5 minutes. Add the cabbage to the pot and mix.
Pour hot stock, season to taste.
Cover and cook for approx. 30 minutes, stir meanwhile 2 to 3 times.
Add tomatoes, sundried tomato puree, pasta tagine and cook for about 15 minutes. Finally, add the dill.
Fry the onion in a pan with hot oil.
Put the minced meat, fried onion, egg, salt, pepper, garlic, oatmeal and tagine paste into a larger bowl. Mix everything well.
When kneading the meat, add the stock slowly until the meat absorbs liquid and does not stick to your hands. The longer you make, the better the burgers. The meat mass may seem quite loose, then the cutlets will be tender, less dense.
Shape the cutlets, coat in flour and put on well-heated oil in a pan. After frying on two sides, put the cutlets into an ovenproof dish (uncovered) and place it in an oven preheated to 150 degrees C for about 15 minutes.