Savoy cabbage, sauerkraut and potato pot

Name: Savoy cabbage, sauerkraut and potato pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 (approx. 1 kg) savoy cabbage; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 30 g Butter or margarine; 1-2 TEASPOONS Sweet peppers; 30 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 1 pinch Sugar; 750 g Sauerkraut; 75 g grated low-fat cheese; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
1 (approx. 1 kg) savoy cabbage
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
30 g Butter or margarine
1-2 TEASPOONS Sweet peppers
30 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
1 pinch Sugar
750 g Sauerkraut
75 g grated low-fat cheese
7-10 Tbsp Parsley

Directions

1
Wash the potatoes thoroughly, bring them to the boil in a saucepan of water, cover and cook for about 20 minutes. Wash the savoy cabbage, cut into quarters and cut out the stalk. Cut the savoy cabbage into wide strips.
2
Peel and finely chop the onion. Heat the oil in a large pan, fry the onion until transparent, add the cabbage and fry for 6-8 minutes, turning. Season with salt and pepper. Meanwhile melt fat in a pot, dust with paprika and flour, sweat on and gradually deglaze with stock and milk.
3
Season to taste with salt, pepper and sugar. Drain and rinse the potatoes, remove the skin and cut into slices. Layer savoy cabbage, sauerkraut and potatoes in an ovenproof dish. Pour sauce over it, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
4
Remove from the oven and serve garnished with parsley.