Laminated pointed cabbage-cheese casserole
very easy
75 mins
75 mins
Ingredients
- 1 Pointed cabbage (approx. 800 g)
- 500 g Carrots
- 500 g Kasseler salmon
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g Roasted onions
- 250 ml Vegetable broth
- 1/2 bunch flat leaf parsley
- 4 discs Toast bread (approx. 25 g each)
- 60 g Emmental cheese
- baking paper
Directions
- 1
Clean, wash and quarter the cabbage, remove the stalk and cut the cabbage quarters into strips about 1.5 cm wide. Peel and clean the carrots and cut them diagonally into thin slices. Wash the meat, dab dry and cut into approx. 2 cm cubes.
- 2
Heat 2 tablespoons of oil in a shallow saucepan, sauté the meat in it over medium heat for approx. 2 minutes, then place in a shallow casserole dish (approx. 2.5 l capacity).
- 3
Steam the carrots covered in the frying fat for about 5 minutes, season with salt and pepper. Layer the carrots and fried onions one after the other in the dish. Knead the cabbage with salt, pepper and 2 tablespoons of oil and also distribute in the form.
- 4
Pour on broth.
- 5
Rinse parsley, dab dry and, except for a little to garnish, pluck off leaves and chop coarsely. Remove the crusts from the bread and mix with the parsley leaves in the universal chopper. Grate the cheese and mix it with the breadcrumbs, sprinkle over the cabbage.
- 6
Cover the mould with baking paper. Bake the casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 180 °C/ gas: see manufacturer) for approx. 30 minutes. Then remove the baking paper and continue cooking the casserole for approx. 20 minutes at the same temperature.
- 7
Remove the casserole from the oven, arrange and garnish with the remaining parsley.
Nutrition Facts
440 kcal
27 g
22 g
32 g
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