John Myers
Savoy Cabbage – Mince – Casserole
The perfect savoy cabbage – mince – casserole recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 1 Savoy
- 3 Onions
- 1 Clove of garlic
- 1 Ginger
- 750 g Mixed hack
- 200 g Grated Emmental
- 3 tbsp Butter
- 3 tbsp Flour
- 1 cups Cream
- 400 ml Chicken broth
- 2 tbsp Tomato paste
- Nutmeg, pepper, salt
- 4 tbsp Breadcrumbs
- Peel the potatoes, cut them into even slices and pre-cook them in salted boiling water, then drain.
- Clean the sausage, cut into fine strips and cook in boiling salted water for about 5 – 7 minutes, remove and drain.
- Fry the minced meat with coarsely chopped onions, garlic and ginger until crumbly.
- Layer alternately potatoes, savoy cabbage and minced meat in a greased baking dish.
- Melt the butter in a saucepan and sweat the flour in it.
- Deglaze with the broth and cream, let it soak for about 8 minutes and season with nutmeg, pepper and salt.
- Pour the bechamel sauce over the casserole.
- Sprinkle with breadcrumbs and cheese and bake the casserole in a preheated oven at 175 ° for about 30 – 40 minutes until golden brown.
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