John Myers
Black Cabbage Gratin
The perfect black cabbage gratin recipe with a picture and simple step-by-step instructions.
- 700 g Black cabbage
- 500 g Boiled potatoes
- 100 g Kassel cold cuts
- 2 tbsp Oil
- 2 Fresh shallots
- 2 tbsp Oil
- Salt and pepper
- 0,5 tsp Caraway seed
- 150 g Finely grated mountain cheese
- Preheat the oven to 180 degrees (convection: 160 degrees). Rinse off the black cabbage, pat dry and cut into small pieces, removing the white. Peel off the shallots and cut into small cubes. Heat 1 tablespoon of oil in a saucepan, sauté black cabbage and shallot cubes in it. Pour in the stock and cook for about 10 minutes. Season with salt, pepper and caraway seeds.
- Peel the cooked potatoes and cut into wedges, heat the remaining oil (1 tablespoon of oil) in a pan and fry the potato wedges for about 10 minutes and season with salt and pepper.
- Cut the Kasseler into small pieces and grate the mountain cheese finely. Place the cabbage and potatoes in a greased Gartin dish, mix with the Kasseler. Spread the grated cheese on top. Bake the Gartin in the oven for about 30 minutes, then serve while hot.
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