John Myers
Casserole: Creamy Potato and White Cabbage Casserole
The perfect casserole: creamy potato and white cabbage casserole recipe with a picture and simple step-by-step instructions.
- 350 g White cabbage
- 50 g Ger. Pork belly
- 1 teaspoon Lard
- 1 teaspoon Sweet paprika powder
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Freshly ground caraway seeds
- 1 teaspoon Raw cane sugar
- 0,5 teaspoon Salt
- 1 tablespoon Tomato paste concentrated three times
- 8 piece Schupfnoodeln / Gnocchi
- 2 tablespoon Sour cream
- 50 g Grated mozzarella
- Cut the bacon into small cubes and fry them in a pan until crispy. Take out and put aside.
- Put the very finely grated cabbage (cut thinly, of course) into the bacon fat, add a teaspoon of lard and slowly roast the cabbage until light brown, stirring constantly.
- Season with paprika powder, pepper, caraway seeds, sugar, salt and tomato paste and stir well.
- Now add the bacon, sour cream and potato noodles cut into pieces – homemade – or gnocchi on top of the cabbage and mix.
- Put everything in a baking dish, sprinkle with the cheese, cover and bake open at 200 ° C for about 45 minutes for the last few minutes.
- Serve on preheated plates with lettuce.
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