Potato and savoy casserole

Name: Potato and savoy casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g medium firm boiling potatoes; 1 (approx. 1 kg) Head Savoy cabbage; 600 g detached pork chop; 2 TABLESPOONS clarified butter; 250 ml Vegetable broth (instant); 2 TABLESPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g ripened cream; 200 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g medium firm boiling potatoes
1 (approx. 1 kg) Head Savoy cabbage
600 g detached pork chop
2 TABLESPOONS clarified butter
250 ml Vegetable broth (instant)
2 TABLESPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g ripened cream
200 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Clean, wash and quarter the cabbage, cut out the stalk.
2
Cut cabbage into large cubes. Wash meat, dab dry and cut into cubes. Heat clarified butter, fry the smoked pork loin for about 10 minutes while turning. After 5 minutes add the cabbage. Add stock, bring to the boil and simmer for about 5 minutes.
3
Season with mustard, salt and pepper. Add cream. Cut the potatoes into slices. Layer cabbage, potatoes and cheese, up to 1/4, alternately in the greased casserole dish. Spread the remaining cheese on the casserole.
4
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-45 minutes. Arrange on plates.