Pointed cabbage-cauliflower casserole with ground pork

Name: Pointed cabbage-cauliflower casserole with ground pork
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 500 g) Pointed cabbage; 1 (approx. 700 g) Cauliflower; 1 medium onion; 1 TABLESPOON Oil; 250 g Pork sausage; 7-10 Tbsp white pepper; 100 g Whipped cream; 2 TABLESPOONS Flour; 75 g grated gruyère cheese; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS chopped parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 (approx. 500 g) Pointed cabbage
1 (approx. 700 g) Cauliflower
1 medium onion
1 TABLESPOON Oil
250 g Pork sausage
7-10 Tbsp white pepper
100 g Whipped cream
2 TABLESPOONS Flour
75 g grated gruyère cheese
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS chopped parsley

Directions

1
Peel, wash and slice the potatoes. Cook in boiling salted water for about 10 minutes and drain. Clean and wash the cabbage. Cut pointed cabbage into pieces. Divide cauliflower into florets.
2
Steam both in salt water for about 5 minutes. Drain and collect the brew. Peel and chop the onion and fry it in hot oil. Add minced meat, fry and season with salt and pepper. Fill potatoes into an ovenproof dish.
3
Pile cabbage and ground pork on top. Boil 400 ml of cabbage water. Whisk cream and flour, bind cabbage water with it. Melt cheese in it. Season sauce and pour over the casserole. Add fat as flakes and breadcrumbs.
4
Bake in the preheated oven (electric oven: 200 ° C / gas: level 3) for 15-20 minutes. Sprinkle with parsley.