Savoy cabbage casserole

Name: Savoy cabbage casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g baby potatoes; 1/2 (750 g) Head Savoy cabbage; 7-10 Tbsp Salt; 250 g Mett; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 2 Onions; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 100 g Whipped cream; 600 ml Vegetable broth (instant); 7-10 Tbsp grated nutmeg; 3 Stem(s) Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g baby potatoes
1/2 (750 g) Head Savoy cabbage
7-10 Tbsp Salt
250 g Mett
1 TABLESPOON Oil
7-10 Tbsp Pepper
2 Onions
2 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
100 g Whipped cream
600 ml Vegetable broth (instant)
7-10 Tbsp grated nutmeg
3 Stem(s) Parsley

Directions

1
Wash the potatoes and cook in boiling salted water for 15-20 minutes. Drain, rinse with cold water, peel and possibly halve. Clean the savoy cabbage, cut into quarters and cut out the stalk. Cut cabbage into slices. Blanch for about 5 minutes in boiling salted water.
2
Fry the ground pork in hot oil for about 5 minutes while turning. Season with salt and pepper. For the sauce, peel and finely dice onions. Heat the fat. Fry the onions in it until transparent. Dust with flour and sauté. Add cream and stock while stirring constantly and bring to the boil. Season to taste with salt, pepper and nutmeg. Put potatoes, savoy cabbage and ground pork in an ovenproof dish and pour sauce over them. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
3
Dust with flour and sauté. Add cream and stock while stirring constantly and bring to the boil. Season to taste with salt, pepper and nutmeg. Put potatoes, savoy cabbage and ground pork in an ovenproof dish and pour sauce over them. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Wash the parsley and, except for a few leaves for garnishing, chop and sprinkle over the casserole. Serve garnished with the rest of the parsley