Kasseler with potato crust
easy
90 mins
90 mins
Ingredients
- 3 medium-sized onions
- 1 (200 g) Tomato, 2 carrots
- 1.5-1.7 kg tripped chop of Kasseler
- 7-10 Tbsp 800 g-1 kg large potatoes
- 3-4 Egg yolk (Gr. M)
- 1 TEASPOON dried marjoram
- 7-10 Tbsp salt, white pepper, sugar
- 7-10 Tbsp good 1 l vegetable broth
- 1 (approx. 1.5 kg) Savoy cabbage
- 2 TABLESPOONS clarified butter
- 1 (20 g) heaped tbsp. flour
- 8-10 Tbsp Whipped cream
- 3 TABLESPOONS sauce thickener
Directions
- 1
Peel 2 onions, cut into slices. Wash and quarter the tomatoes. Peel, wash and roughly chop the carrots. Wash the meat, dab dry. Put everything on the fat pan. In the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) first roast for 15-20 minutes
- 2
Peel, wash and roughly grate the potatoes. Mix with egg yolk, marjoram, salt and pepper. Remove the meat. Lightly press the potato mixture onto it. Fry at 200 °C (fan oven: 175 °C/gas: level 3) for another 45-50 minutes. Gradually add a good 1/2 l stock
- 3
Clean and wash the cabbage and cut into fine strips. Peel and chop 1 onion. Fry in hot clarified butter in a frying pan. Fry the cabbage while turning. Dust with flour and sauté briefly. Deglaze with 1/2 l stock. Bring to the boil, cover and stew for about 15 minutes. Refine with cream, season to taste
- 4
Keep the cured pork warm. Sieve the stock. Dissolve the gravy with a little water and pour on. Bring to the boil and thicken. Season sauce with pepper and salt if necessary. Serve everything
Nutrition Facts
480 kcal
19 g
23 g
47 g
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