Potato-mett-white cabbage casserole

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the potatoes and cut them into quarters as desired. Cook in boiling salted water for about 18 minutes. In the meantime peel and chop the onions. Clean the cabbage (cut out the stalk), wash and cut into coarse strips. Crumble the ground pork, fry it in a casserole while turning, take it out of the pot and put it aside.

2. 2

   Add oil to the pot and heat. Fry the onions and cabbage, turning them, add the broth and let them braise for about 15 minutes. Season with salt, sugar, paprika and pepper and deglaze with tomatoes. Add ketchup and stir in. Let it boil up. Drain the potatoes. Mix fried ground pork and potatoes into the cabbage mixture, fill into an ovenproof dish, sprinkle with breadcrumbs and spread the butter in flakes on top. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. In the meantime wash parsley, dab dry and chop finely.

3. 3

   Let it boil up. Drain the potatoes. Mix fried ground pork and potatoes into the cabbage mixture, fill into an ovenproof dish, sprinkle with breadcrumbs and spread the butter in flakes on top. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. In the meantime wash parsley, dab dry and chop finely. Serve the casserole sprinkled with parsley

Nutrition Facts

KCAL
620 kcal

CARBS
40 g

FATS
35 g

PROTEINS
36 g