Pointed cabbage casserole with Rösti topping
easy
75 mins
75 mins
Ingredients
- 30 g fresh horseradish
- 1 (approx. 600 g) Head pointed cabbage
- 2 Onions
- 1 Garlic clove
- 400 g tripped chop of Kasseler
- 1 TABLESPOON Oil
- 2-3 TABLESPOONS Butter or margarine
- 2-3 TABLESPOONS Flour
- 200 ml Vegetable broth (instant)
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 Stem(s) Marjoram
- 750 g Potatoes
Directions
- 1
Peel and finely grate the horseradish. Clean, wash and cut the pointed cabbage into rough strips. Peel and chop onions and garlic. Wash and cut the smoked pork loin into strips. Heat the oil in a large pan, fry the sliced pork in it briefly and remove.
- 2
Add 1-2 tablespoons of fat to the pan, fry the diced onions and garlic. Dust with flour, sweat for about 1 minute and deglaze with broth and cream. Stir in cabbage and horseradish, season with salt and some pepper. Cover and stew for about 10 minutes. Wash the marjoram, dab dry and chop the leaves, except for some marjoram for garnishing. Add smoked pork loin and marjoram and cook for about 1 minute. Put the pointed cabbage-cream vegetables in an ovenproof dish. Wash, peel and coarsely grate the potatoes. Squeeze the potato mixture well in a tea towel. Season with salt and pepper and place on top of the creamed vegetables.
- 3
Put the pointed cabbage-cream vegetables in an ovenproof dish. Wash, peel and coarsely grate the potatoes. Squeeze the potato mixture well in a tea towel. Season with salt and pepper and place on top of the creamed vegetables. Spread 1 tablespoon of fat flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Serve garnished with marjoram
Nutrition Facts
540 kcal
35 g
31 g
29 g
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