Potato and pointed cabbage casserole

Name: Potato and pointed cabbage casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 Onion; 3 Stem(s) Thyme; 40 g Butter or margarine; 40 g Flour; 750 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 (approx. 400 g) small head pointed cabbage; 1.25 kg larger potatoes; 100 g boiled ham slices; 4 TABLESPOONS grated parmesan cheese; 7-10 Tbsp fresh herbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 Onion
3 Stem(s) Thyme
40 g Butter or margarine
40 g Flour
750 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 (approx. 400 g) small head pointed cabbage
1.25 kg larger potatoes
100 g boiled ham slices
4 TABLESPOONS grated parmesan cheese
7-10 Tbsp fresh herbs

Directions

1
Peel and finely chop the onion. Wash thyme and chop finely. Melt the fat. Sauté onion in it. Add flour and sauté. Add stock and cream while stirring constantly, bring to the boil.
2
Season to taste with salt, pepper, nutmeg and thyme. Clean and wash the cabbage. Remove the leaves from the stalk bit by bit. Peel and wash the potatoes and cut them into thin slices. Fill prepared ingredients and ham in layers with the sauce in a suitable casserole dish.
3
End with gravy. Sprinkle this with parmesan. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 45-50 minutes. Serve garnished with fresh herbs.