Gratinated smoked Kasseler meat

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Savoy cabbage clean, wash. Cut into rough strips. Peel and chop the onions. Fry cabbage and half of the onions in hot fat while turning. Season with salt and pepper. Add 150 ml water and 1/2 teaspoon broth, bring to the boil. Cover and stew for about 10 minutes. Season with nutmeg. Drain

2. 2

   In the meantime clean and wash the mushrooms. Cut the mushrooms into slices. Cut the sliced sausage into strips. Wash the herbs and chop finely, except for something to garnish

3. 3

   Briefly fry the cured pork loin in 1 tbsp. oil, remove. Heat 2 tbsp. oil in the frying fat. Sauté the rest of the onions in it. Add mushrooms, fry lightly and season with pepper. Sprinkle with flour and sauté briefly. Deglaze with 300 ml water and cream. Add herbs and 1 teaspoon broth, bring to the boil. Simmer for 3-4 minutes. Mix in smoked pork loin and braise for about 1 minute. Season to taste with salt and pepper

4. 4

   Peel, wash and roughly grate the potatoes. Mix with cheese and season with salt, pepper and possibly nutmeg

5. 5

   Pour the savoy cabbage onto the bottom of a greased casserole dish (approx. 30 cm long). First cut into strips and then the

6. 6

   Spread the potato and cheese mixture over it. Possibly put butter flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Garnish with the remaining herbs

7. 7

   For the gratin, almost everything can be prepared a few hours before

8. 8

   finish. The potatoes only just before the layer

9. 9

   because they discolour quickly and then no longer

10. 10

    look appetizing

Nutrition Facts

KCAL
700 kcal

CARBS
41 g

FATS
37 g

PROTEINS
46 g