Potato and savoy cabbage casserole

Name: Potato and savoy cabbage casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g waxy potatoes; 200 g Savoy cabbage; 1 Onion; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Eggs (Gr. M); 4 TABLESPOONS Whipped cream; 3 TABLESPOONS Pumpkin seeds; 100 g Fresh goat cheese

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

As with a tortilla, fried potatoes and savoy cabbage strips for the veggie casserole get a juicy glaze of egg cream.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g waxy potatoes
200 g Savoy cabbage
1 Onion
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Eggs (Gr. M)
4 TABLESPOONS Whipped cream
3 TABLESPOONS Pumpkin seeds
100 g Fresh goat cheese

Directions

1
Cook potatoes with skin in boiling water for about 20 minutes. Rinse with cold water, drain and peel. Clean and wash the savoy cabbage and cut into fine strips. Peel and finely chop the onion.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut potatoes into slices. Heat oil in portions in an ovenproof pan. Fry the potatoes, savoy cabbage and onion for approx. 5 minutes one after the other.
3
Place all the vegetables in an ovenproof dish. Season with salt and pepper. Whisk eggs and cream, season with salt and pepper. Pour evenly over the vegetables.
4
Bake the casserole in a hot oven for about 15 minutes until golden brown. Roast pumpkin seeds in a pan without fat, remove.
5
Spread goat's cream cheese on the finished casserole and serve sprinkled with pumpkin seeds.
6
Tip: Steam the rest of the savoy cabbage in strips with 1 onion and refine with herb cream cheese. Great with pasta. Or as a fresh smoothie: puree raw with pineapple, cucumber and orange juice. Also delicious as an exotic side dish: Simply sauté with garlic and chilli and add coconut milk.