Savoy cabbage casserole with dumpling bottom

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease ovenproof dish (25 x 30 x 5 cm). Knead the dumpling dough and eggs and press them evenly into the form as a base. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

2. 2

   Savoy cabbage clean, wash, quarter and cut into strips from the stalk. Peel and finely chop the onions. Heat the oil in a frying pan or large casserole. Fry the ground pork for about 5 minutes until finely crumbly.

3. 3

   Fry the onions briefly. Season with pepper. Remove.

4. 4

   Bake the dumpling base in a hot oven for about 15 minutes. Meanwhile, braise the savoy cabbage in the roasting pan in hot frying fat at low to medium heat for 5-6 minutes. Dust with flour and sweat briefly. While stirring, deglaze with milk, cream and 1⁄4 l water, bring to the boil.

5. 5

   Grate the cheese and stir half into the savoy cabbage. Stir in the ground pork again. Season to taste with salt, pepper and nutmeg.

6. 6

   Remove the mould from the oven. Spread the savoy cabbage mixture over it. Sprinkle the rest of the cheese on top. Bake in the hot oven for about 25 minutes.

7. 7

   Wash parsley and shake dry, chop finely. Remove the casserole from the oven and sprinkle with parsley.

Nutrition Facts

KCAL
720 kcal

CARBS
41 g

FATS
43 g

PROTEINS
36 g