Red Cabbage Potato Lasagne

Name: Red Cabbage Potato Lasagne
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Head red cabbage (approx. 800 g); 3 Onions; 100 g streaky smoked bacon; 1 Bay leaf; 2 Juniper berries; 100 ml Vegetable broth; 75 ml Red wine vinegar; 7-10 Tbsp Salt; 800 g Potatoes; 1 Garlic clove; 1 TABLESPOON Oil; 300 g Pork sausage; 100 g Fresh cream; 2 TABLESPOONS Butter; 50 g grated gouda cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Head red cabbage (approx. 800 g)
3 Onions
100 g streaky smoked bacon
1 Bay leaf
2 Juniper berries
100 ml Vegetable broth
75 ml Red wine vinegar
7-10 Tbsp Salt
800 g Potatoes
1 Garlic clove
1 TABLESPOON Oil
300 g Pork sausage
100 g Fresh cream
2 TABLESPOONS Butter
50 g grated gouda cheese

Directions

1
Clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips. Peel 2 onions and chop finely. Dice the bacon as well. Leave the bacon out in a pot. Sauté onions in hot bacon fat. Add red cabbage and fry. Add bay leaf and juniper. Deglaze with stock and vinegar. Season with salt. Bring to the boil, cover and stew for about 1 1/4 hours.
2
In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel 1 onion and garlic. Dice both finely. Heat the oil in a pan. Sauté onion and garlic in it. Add ground pork and fry until crumbly. Drain the potatoes, let them cool down and cut into slices.
3
Line the bottom of an ovenproof dish with potato slices. Place a layer of red cabbage, a layer of potato slices and again a layer of red cabbage on top. Pour on the minced meat and crème fraîche. Spread another layer of potato slices on top. Add butter in flakes. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.