Mettpfanne with potatoes

Ingredients for 4 servings:

• ½ head of savoy cabbage, washed, cut
• 2 onions, finely chopped
• 3 tbsp butter
• Salt
• Pepper, from the mill
• Nutmeg, ground
• ½ bunch marjoram, fresh
• 400 g minced pork
• 1 tbsp oil (rapeseed oil)
• ½ tbsp Tomato paste, triple concentrated
• 800 g potatoes, peeled, sliced
• 1 tsp potato flour
• ⅛ liter milk
• 175 g cream
• 1 egg(s)
• 1 tbsp breadcrumbs
• 5 slices of bacon (breakfast bacon)

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

hearty for the cold season

Wash and trim the savoy cabbage and cut into quarters. Remove the stalk and cut the cabbage into fine strips. Peel and dice the onions. Sauté about half of the onions in a tablespoon of hot butter until translucent. Then saute the savoy cabbage for 4-5 minutes. Season well with salt, pepper and nutmeg. Wash the fresh marjoram and finely chop (except for a small amount for garnishing). Heat a little oil in a pan and fry the minced meat until crumbly, add the remaining onions and fry until translucent. Lightly fry the tomato paste, but only briefly, because otherwise it becomes bitter, stir in the marjoram and season with freshly ground pepper. Peel the potatoes and cut into very thin slices (best with a slicer). Layer half of the potatoes in a greased baking dish, then top with the minced meat, savoy cabbage and the remaining potatoes. Mix the cornstarch with a little milk, beat with the remaining milk, cream, and egg, season, and then pour over the potatoes. Melt a tablespoon of butter, then add the tablespoon of breadcrumbs and spread over the potatoes. Cut the bacon into pieces and sprinkle on top. Bake in a preheated oven at 200°C (fan 175°C) for 45-50 minutes. Garnish with the remaining marjoram after removing from the oven. Nutritional information per serving: Kcal: 530; Protein: 20g; Fat: 38g; Carbohydrate: 22g; 2