John Myers
Ingredients for 2 servings:
- 300 g savoy cabbage
- 3 medium-sized potatoes, approx. 200 g
- 180 ml soy cream (soy cream cuisine), (soy cuisine)
- 100 ml water
- some salt and pepper, fresh, from the mill
- butter
- breadcrumbs
- 30 g walnuts
- 5 tbsp cornflakes, without sugar
- ½ tsp oregano, dried
- some salt and pepper
- Mild chili flakes
- some butter, cut into pieces
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Cut the savoy cabbage into 3 x 3 cm pieces. Peel the potatoes and finely slice them 1 mm thick. Grease the dish with butter and sprinkle with breadcrumbs. Layer the potatoes, then the savoy cabbage, and then another layer of potatoes on top. Mix the soy cuisine with water, salt, and pepper and pour over the potatoes and savoy cabbage. Place the walnuts, cornflakes, and spices in a food processor and chop gently. Season well. Spread the mixture over the casserole and top with butter pieces. Bake the casserole in a camping oven on a gas flame for about 1 hour or in a regular oven at 180 degrees Celsius for about 45 minutes.
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