Kasseler with potato crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel 2 onions and cut into slices. Clean, wash and quarter the tomato. Clean, wash and cut carrots into large pieces. Put meat, onions, carrots and tomato on a fat pan. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. In the meantime, peel the potatoes, wash them thoroughly and grate them coarsely.

2. 2

   Mix the grated potatoes with egg yolk, season with salt and pepper. Remove meat from the oven after 15 minutes. Turn down the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Press the grated potatoes onto the surface and edge of the meat. Bake in the oven for another 55 minutes. After about 20 minutes, gradually add 600 ml stock. Meanwhile peel 1 onion and chop finely. Clean, wash and quarter the cabbage, cut out the stalk. Cut the savoy cabbage into fine strips. Heat the oil in a large pan. Sauté onion in it until translucent, add cabbage and fry while turning. Dust with flour, sweat on, deglaze with 500 ml vegetable stock and cream, bring to the boil and simmer covered for about 15 minutes.

3. 3

   Clean, wash and quarter the cabbage, cut out the stalk. Cut the savoy cabbage into fine strips. Heat the oil in a large pan. Sauté onion in it until translucent, add cabbage and fry while turning. Dust with flour, sweat on, deglaze with 500 ml vegetable stock and cream, bring to the boil and simmer covered for about 15 minutes. Season to taste with salt, pepper and sugar. Remove roast from the oven, lift it from the fat pan and keep it warm. Pour stock through a sieve into a pot. Bring to the boil, stir in sauce thickener, bring to the boil again. Cut meat into slices with a sharp knife. Garnish with rosemary and marjoram and arrange on a plate with savoy cabbage. Add sauce extra

4. 4

   Remove roast from the oven, lift it from the fat pan and keep it warm. Pour stock through a sieve into a pot. Bring to the boil, stir in sauce thickener, bring to the boil again. Cut meat into slices with a sharp knife. Garnish with rosemary and marjoram and arrange on a plate with savoy cabbage. Add sauce extra

Nutrition Facts

KCAL
850 kcal

CARBS
29 g

FATS
45 g

PROTEINS
80 g