Bavarian Kasseler casserole with bread crust

Name: Bavarian Kasseler casserole with bread crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g predominantly waxy potatoes (e.g. Christa); 4 TABLESPOONS Butter; 2 TABLESPOONS Flour; 2 TEASPOONS Instant vegetable stock; 600 g detached pork chop; 2 TABLESPOONS Oil; 1 can(s) (850 ml; separation weight: 770 g) Sauerkraut; 150 ml Kristallweizen (wheat beer); 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 collar Spring onions; some stem(s) Parsley; 1/2 Pretzel breadstick; 100 g Whipped cream; 7-10 Tbsp grated nutmeg; 1 TEASPOON Cornstarch; 1 pinch Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g predominantly waxy potatoes (e.g. Christa)
4 TABLESPOONS Butter
2 TABLESPOONS Flour
2 TEASPOONS Instant vegetable stock
600 g detached pork chop
2 TABLESPOONS Oil
1 can(s) (850 ml; separation weight: 770 g) Sauerkraut
150 ml Kristallweizen (wheat beer)
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 collar Spring onions
some stem(s) Parsley
1/2 Pretzel breadstick
100 g Whipped cream
7-10 Tbsp grated nutmeg
1 TEASPOON Cornstarch
1 pinch Sugar

Directions

1
Peel, wash and slice the potatoes. Melt 2 tablespoons of butter in a saucepan. Sprinkle with flour and sauté briefly. Gradually add 500 ml water. Bring to the boil, stir in the stock and add the potatoes.
2
Cover the potatoes and cook them over a low heat for 15-20 minutes, stirring from time to time. Wash the meat, dab dry and cut into cubes. Heat oil in a pot, fry meat in portions.
3
Remove and put aside. Drain the sauerkraut. Fry briefly in hot frying fat. Pour in beer, add bay leaf, season with salt and pepper. Cover and stew for about 30 minutes. Clean, wash and cut spring onions into rings.
4
Wash parsley, dab dry and cut into fine strips. Finely crumble the pretzel breadstick in the universal chopper. Knead with 2 tablespoons butter and parsley. Pour cream into the potatoes and season with salt, pepper and nutmeg.
5
Stir the starch with a little water until smooth. Remove the bay leaf from the herb. Stir starch into the cabbage, heat up again for 2-3 minutes while stirring. Season the cabbage with salt, pepper and sugar.
6
Mix Kasseler and spring onions into the cabbage. Layer the béchamel potatoes and the cabbage mixture in an ovenproof dish. Spread the crumbs on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.