Savoy cabbage and sauerkraut bake

Name: Savoy cabbage and sauerkraut bake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 (approx. 1 kg) savoy cabbage; 1 medium onion; 1 TABLESPOON Oil; 7-10 Tbsp salt, black pepper; 1 tablespoon (20 g) butter/margarine; 2 (20 g) str. tbsp. flour; 1-2 TEASPOONS Sweet peppers; 1/4 l milk, 1 teaspoon vegetable broth; 1 pinch Sugar; 1 can(s) (850 ml) Sauerkraut; 75 g fettred. Cheese rasp

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 (approx. 1 kg) savoy cabbage
1 medium onion
1 TABLESPOON Oil
7-10 Tbsp salt, black pepper
1 tablespoon (20 g) butter/margarine
2 (20 g) str. tbsp. flour
1-2 TEASPOONS Sweet peppers
1/4 l milk, 1 teaspoon vegetable broth
1 pinch Sugar
1 can(s) (850 ml) Sauerkraut
75 g fettred. Cheese rasp

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then quench, peel and let cool
2
Clean, wash, quarter and cut the savoy cabbage into wide strips. Peel and finely dice the onion
3
Heat the oil in a large frying pan. Sauté the onion in it until transparent. Add cabbage and fry for 6-8 minutes, turning. Season with salt and pepper
4
Heat the fat in a pot. Sweat flour in it. Sprinkle with paprika. Stir in 1/4 l water, milk and stock. Bring to the boil and simmer for about 5 minutes. Season with salt, pepper and sugar
5
Cut the potatoes into slices. Layer with savoy cabbage and sauerkraut in a greased ovenproof dish, finishing with potatoes. Spread the sauce and cheese on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-40 minutes