Putts

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 500 g jacket potatoes
• 500 g minced pork
• 1 cup of crème fraîche, or sour cream
• 2 tbsp butter or margarine
• 2 tbsp flour
• nutmeg
• 1 onion(s)
• salt and pepper
• 1 bay leaf
• Seasoning

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Rhenish savoy cabbage casserole with minced meat, potatoes, béchamel sauce, and sour cream – a great-value leftover meal!

Quarter the savoy cabbage, remove the stalks, and cut the quarters into not-too-thin strips. Blanch in plenty of salted water and refresh in cold water. Slice the cold, boiled potatoes. Melt the butter or margarine, sweat the chopped onion until translucent, dust with flour, and deglaze with about half a liter of the cooking water. The béchamel sauce shouldn’t be too thick! Add the bay leaf. Season to taste with salt, pepper, ground spice, and plenty of freshly grated nutmeg. In a casserole dish, first layer the potatoes, then spread the uncooked minced pork on top, followed by the savoy cabbage leaves. Pour the béchamel sauce over the potatoes. Stir the sour cream or crème fraîche until smooth and spread over the casserole. Bake at around 200°C (400°F) for just under an hour. Serve with beetroot and a separate bowl of sour cream. My mother used to make this Rhenish dish all the time. Sometimes we also used leftover boiled potatoes, and we always enjoyed the dish especially well when the béchamel sauce was made with homemade beef broth. A filling, inexpensive winter dish, and not for the calorie-conscious.