Savoy cabbage and potato casserole

Ingredients for 4 servings:

• 800 g potato(s), waxy
• ½ savoy cabbage, approx. 500g
• 200 ml milk
• 600 g Kasseler cutlet, boned
• 150 g cheese (raclette cheese)
• Salt
• 2 tbsp butter
• 2 tbsp flour
• 200 ml vegetable stock
• 2 tbsp mustard
• pepper
• 2 tbsp sunflower oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Wash the potatoes and boil in salted water for about 20 minutes. Trim the savoy cabbage, halve it, remove the stalks, and cut the cabbage into pieces. Blanch in boiling salted water for about 4 minutes. For the béchamel sauce, melt the butter in a saucepan, stir in the flour, and sauté briefly. Add the stock and milk while stirring. Cook for 3-5 minutes. Stir in the mustard and season with salt and pepper. Roughly dice the smoked pork and fry in oil for about 5 minutes, turning occasionally. Coarsely grate the cheese. Rinse the potatoes, peel them, and slice them. Place the savoy cabbage, smoked pork, and potatoes in a greased baking dish. Spread the béchamel sauce over the pork and sprinkle with cheese. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C) for about 30 minutes.