Savoy cabbage and potato casserole with Kasseler

Name: Savoy cabbage and potato casserole with Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1/2 (approx. 500 g) Savoy cabbage; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 200 ml Vegetable broth; 200 ml Milk; 2 TABLESPOONS Mustard; 7-10 Tbsp Pepper; 600 g tripped chop of Kasseler; 2 TABLESPOONS Sunflower oil; 150 g Raclette cheese; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g waxy potatoes
1/2 (approx. 500 g) Savoy cabbage
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
200 ml Vegetable broth
200 ml Milk
2 TABLESPOONS Mustard
7-10 Tbsp Pepper
600 g tripped chop of Kasseler
2 TABLESPOONS Sunflower oil
150 g Raclette cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Clean the savoy cabbage, cut in half and cut out the stalk. Cut cabbage into pieces. Blanch in boiling salted water for about 4 minutes
2
Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes. Stir in mustard and season with salt and pepper
3
Roughly dice the cured pork. Heat the oil in a frying pan and fry the smoked pork in it for about 5 minutes, turning. Coarsely grate the cheese. Rinse potatoes under cold water, drain, peel and slice. Place the savoy cabbage, cured pork loin and potatoes in a greased casserole dish. Spread béchamel on top and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes