Savoy-mett casserole

Name: Savoy-mett casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Potatoes; 750 g Savoy cabbage; 2 medium-sized onions; 50 g streaky smoked bacon; 300-375 g Pork sausage; 2-3 TABLESPOONS Flour; 1 TABLESPOON Vegetable broth (instant); 1-2 TABLESPOONS Fresh cream; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Grease; 75 g Gouda cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Potatoes
750 g Savoy cabbage
2 medium-sized onions
50 g streaky smoked bacon
300-375 g Pork sausage
2-3 TABLESPOONS Flour
1 TABLESPOON Vegetable broth (instant)
1-2 TABLESPOONS Fresh cream
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Grease
75 g Gouda cheese

Directions

1
Peel, wash and chop the potatoes. Clean, wash and cut the savoy cabbage into strips. Onions peel, roughly dice. Dice bacon. In a large frying pan, leave to crisp, take out. Fry the ground pork in the frying fat, take it out
2
Briefly fry the potatoes, savoy cabbage and onions in the frying fat. Sprinkle with flour and sweat. Stir in 1/2 l water. Bring to the boil, stir in the stock, cover and braise over medium heat for 10-15 minutes
3
Stir the crème fraîche and bacon into the vegetables, season. Layer vegetables and minced meat in a greased casserole dish. Grate the cheese and sprinkle over the top. Bake in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 30 minutes
4
Drink: cold beer