Macaroni and savoy cabbage casserole with onion and bechamel sauce
easy
90 mins
90 mins
Ingredients
- 250 g Macaroni
- 7-10 Tbsp Salt
- 1 small head savoy cabbage (800-1000 g)
- 75 g Butter or margarine
- 1/2 l clear broth (instant)
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 2 (approx. 250 g) thick slices of cooked ham
- 4-5 Onions
- 30 g Flour
- 1/4 l Milk
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Cook the macaroni in plenty of boiling salted water for about 10 minutes. Pour onto a sieve, rinse with cold water and allow to cool. Clean, wash and cut the savoy cabbage into strips. Heat 20 g fat in a pot, braise the savoy cabbage in it and add half of the stock. Season with salt, pepper and nutmeg and braise covered for 15-20 minutes.
- 2
In the meantime dice ham. Peel onions and cut into rings. Heat 40 g fat in a pot. Brown the onions in it and lift them out. Sweat flour in the frying fat and deglaze with remaining stock and milk. Bring to the boil while stirring and simmer for a few minutes. Add 3/4 of the onion rings to the sauce and season with salt and pepper. Put half of the macaroni in a greased casserole dish and pour half of the onion béchamel sauce over it. Sprinkle with diced ham and spread the drained savoy cabbage on top. Layer the remaining pasta on the savoy cabbage and pour the remaining béchamel sauce over it.
- 3
Add 3/4 of the onion rings to the sauce and season with salt and pepper. Put half of the macaroni in a greased casserole dish and pour half of the onion béchamel sauce over it. Sprinkle with diced ham and spread the drained savoy cabbage on top. Layer the remaining pasta on the savoy cabbage and pour the remaining béchamel sauce over it. Sprinkle with remaining onion rings and remaining fat in flakes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Serve garnished with parsley
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