White cabbage casserole
- 1 kg Boneless Kasseler
- 1 head of white cabbage
- 6 potatoes
- 1 1/2 liters of vegetable broth
- 100 ml white wine, dry
- 3 tbsp canola oil
- tablespoons of salt
- Cut the white cabbage into narrow strips, and peel and dice the potatoes. Heat the oil in a large saucepan and fry the white cabbage strips in it and allow to reduce.
- As soon as the cabbage is lightly browned, add the diced potatoes and then deglaze with the broth and wine. Also, put the Kasselerneck in the pot and make sure that all the ingredients are covered with liquid. Bring to a boil and then reduce the heat.
- Simmer for about 60 minutes at low temperature, then remove and dice the meat. Sprinkle with fresh basil before serving