Kasselergeschnetzeltes with pointed cabbage

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and peel the potatoes and put them in cold water. Clean, wash and drain the carrots and pointed cabbage. Pointed cabbage in eight slices, cut carrots into fine slices. Peel and halve onions and cut into strips. Cut the smoked pork loin into strips as well. Cover the potatoes with a little salt water, bring to the boil and cook for about 20 minutes.

2. 2

   Steam pointed cabbage in little boiling salted water for about 8 minutes. Add carrots and steam for another 5 minutes. Drain the vegetables and arrange them on an ovenproof dish. Heat some oil in a frying pan and fry the slices of sausage in 2-3 portions while turning, adding the remaining oil in portions. Finally add onions and fry briefly. Put the meat back into the pan, dust with flour, sauté briefly and add 1/2 litre of water. Stir in crème fraiche and bring to the boil. Cover and simmer for about 5 minutes. Wash parsley and chervil, dab dry and chop finely, except for a little bit for garnishing. Put some chopped chervil aside. Stir the remaining herbs into the shredded chervil, season with pepper and a little salt.

3. 3

   Stir in crème fraiche and bring to the boil. Cover and simmer for about 5 minutes. Wash parsley and chervil, dab dry and chop finely, except for a little bit for garnishing. Put some chopped chervil aside. Stir the remaining herbs into the shredded chervil, season with pepper and a little salt. Pour the shredded meat over the vegetables. Melt 30 g fat, stir in breadcrumbs and spread over vegetables and meat. Gratinate under the preheated grill for about 5 minutes. Drain the potatoes and let them evaporate. Add 20 g fat to the potatoes, melt and toss with the chopped chervil. Serve gratinated vegetable-meat platter and potatoes garnished with chervil

4. 4

   Pour the shredded meat over the vegetables. Melt 30 g fat, stir in breadcrumbs and spread over vegetables and meat. Gratinate under the preheated grill for about 5 minutes. Drain the potatoes and let them evaporate. Add 20 g fat to the potatoes, melt and toss with the chopped chervil. Serve gratinated vegetable-meat platter and potatoes garnished with chervil

Nutrition Facts

KCAL
760 kcal

CARBS
45 g

FATS
45 g

PROTEINS
43 g