John Myers
Savoy Cabbage Mince Potato Casserole
The perfect savoy cabbage mince potato casserole recipe with a picture and simple step-by-step instructions.
- 600 g Savoy cabbage freshly cooked
- 800 g Cooked potato
- 2 Discs Toast
- 600 g Mixed minced meat
- 1 Fresh onion
- 1 Egg
- 3 tsp Mustard
- Salt and pepper
- Marjoram
- 2 tsp Caraway seeds
- 125 ml Meat broth (cubes)
- 40 g Butter
- 3 tbsp Breadcrumbs
- Fresh herbs
- Clean the sausage, remove the outer leaves, cut into strips and simmer gently in salted water for 10 minutes, then drain well.
- Peel the potato and cut it into slices and cook for about 17 minutes. Drain well.
- Remove the crust from the slices of toast, cut into cubes and soak in lukewarm water.
- Put the minced meat in a bowl, finely chop the onion, squeeze out the bread cubes, put the egg, pepper, salt, marjoram, caraway seeds, mustard in a bowl and mix well. Then add the savoy cabbage and mix well.
- Cover the baking dish with a layer of potato slices, then add the savoy cabbage and minced meat mixture and again add the potato and savoy cabbage mixture. The last layer is again a layer of potato slices. Then add the broth, spread the butter flakes on the top layer and sprinkle with the breadcrumbs.
- Put the casserole dish in the preheated oven (220 degrees) and bake for 45 minutes. Then sprinkle with fresh herbs. A mixed salad as a side dish. A nice autumn dish.
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