Asian potato, green spelt, and white cabbage casserole

Ingredients for 4 servings:

• 1 kg white cabbage
• 600 g potatoes
• 150 g green spelt
• 2 carrots
• ½ liter vegetable broth
• 1 dash of soy sauce
• 1 tbsp sour cream
• 1 tbsp oil (peanut oil)
• salt and pepper
• 1 pinch(s) sugar and paprika powder, sweet
• 2 tbsp flour (wholemeal flour)
• 4 slices of cheese (Gouda)
• Chili powder and coriander
• Ginger and curry powder

Instructions

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

Cut the white cabbage into fine strips. Coarsely grate the carrots. Boil the potatoes in salted water until almost tender and let cool. Then slice them. Boil the green spelt in salted water for 30 minutes until tender. Sauté the white cabbage in oil. Deglaze with 1/2 liter of vegetable stock and add the grated carrots. Simmer with the lid on for 10 minutes. Season the vegetables with the spices and season with sour cream. Mix the flour and stir into the vegetable mixture until a thick sauce forms. Mix in the green spelt. Place the potato slices in a baking dish and spread the vegetable and green spelt mixture over them. Bake the whole thing with 4 slices of cheese at 200°C (top/bottom heat) for 20 minutes.