Potato casserole with smoked pork
easy
35 mins
35 mins
Ingredients
- 750 g Potatoes
- 3 large carrots
- 1 (approx. 500 g) cabbage
- 1 Onion
- 400 g tripped chop of Kasseler
- 1 TABLESPOON Oil
- 350 ml Vegetable broth (instant)
- 30 g + 1 tablespoon butter or margarine
- 30 g Flour
- 1/4 l Milk
- 1-2 TABLESPOONS medium hot mustard
- 1 TABLESPOON grainy mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 washer Toast
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes, drain and rinse. In the meantime peel, wash and slice the carrots. Clean, wash and cut cabbage into wide strips. Peel and finely chop the onion. Cut the smoked pork loin into cubes. Heat oil in a pan.
- 2
Brown the smoked pork loin all around and take it out. Add onion, carrots and cabbage to the frying fat. Pour on 100 ml stock and steam for about 5 minutes. Heat 30 g fat in a saucepan. Sweat flour in it. Deglaze with milk and 250 ml stock, bring to the boil. Stir in mustard. Season to taste with salt and pepper. Peel the potatoes. Put vegetables, potatoes and meat in a large greased casserole dish. Spread Béchamel over it. Crumble the toast finely and knead with 1 tablespoon of soft fat.
- 3
Season to taste with salt and pepper. Peel the potatoes. Put vegetables, potatoes and meat in a large greased casserole dish. Spread Béchamel over it. Crumble the toast finely and knead with 1 tablespoon of soft fat. Spread over the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Garnish with parsley if desired.
Nutrition Facts
530 kcal
47 g
23 g
32 g
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