Savoy-mett casserole

Name: Savoy-mett casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp 750 g-1 kg Savoy cabbage; 1 TABLESPOON clear broth (instant); 1 TABLESPOON Oil; 350-400 g Pork sausage; 1 medium onion; 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) Flour; 1/8 Milk; 7-10 Tbsp Grease; some stem(s) Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp 750 g-1 kg Savoy cabbage
1 TABLESPOON clear broth (instant)
1 TABLESPOON Oil
350-400 g Pork sausage
1 medium onion
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) Flour
1/8 Milk
7-10 Tbsp Grease
some stem(s) Parsley

Directions

1
Peel, wash and halve the potatoes. Cook in salted water for 15-20 minutes
2
Clean and wash the savoy cabbage and cut into thin slices. Boil up about 1/2 l water and broth. Cook the savoy cabbage for about 5 minutes. Drain, catch the vegetable water
3
Heat the oil. Fry the ground pork in it until coarsely crumbly. If necessary, season with salt and pepper
4
Peel and chop the onion. Fry in hot fat. Dust with flour and sweat. Deglaze with vegetable water and milk while stirring. Bring to the boil and simmer for about 5 minutes. Season the sauce with salt, pepper and nutmeg
5
Drain the potatoes. Fill the potatoes, savoy cabbage and ground pork into a greased casserole dish. Pour the sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for about 20 minutes. Wash and finely chop the parsley and sprinkle over it
6
Drink: apple juice spritzer