Potato gratin with savoy cabbage

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the cabbage into strips. Peel, wash and roughly grate the potatoes. Peel and finely chop the onions. Slice the sausage and cut the slices in half.

2. 2

   Cook savoy cabbage in 1/2 litre of boiling salted water for about 3 minutes. In the meantime, heat oil in a pan, fry the sausage in it for about 2 minutes and take it out. Pour the savoy cabbage onto a sieve and collect the vegetable water.

3. 3

   Fry the onions in the sausage's frying fat until translucent, add the potatoes and fry for approx. 3 minutes while turning. Season with salt, pepper and paprika. Pluck the marjoram from the stalk. Mix half of it with the potato and onion mixture, put the other half aside for garnishing.

4. 4

   Heat the fat in a pot, sauté with flour, deglaze with vegetable water and the cream, bring to the boil. Season to taste with salt, pepper, nutmeg and caraway. Add cabbage and sausage to the sauce, mix and fill into an ovenproof dish.

5. 5

   Spread the potato and onion mixture on top and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 25 minutes. Serve sprinkled with the remaining marjoram.

Nutrition Facts

KCAL
770 kcal

CARBS
37 g

FATS
54 g

PROTEINS
31 g