Casserole With White Cabbage

White cabbage casserole

4 servings


  • 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
  • pepper
  • basil


  1. 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.
  2. 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.
  3. Simmer for about 60 minutes at low temperature, then remove and dice the meat. Sprinkle with fresh basil before serving
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Written by Lindy Valdez

I specialize in food and product photography, recipe development, testing, and editing. My passion is health and nutrition and I am well-versed in all types of diets, which, combined with my food styling and photography expertise, helps me to create unique recipes and photos. I draw inspiration from my extensive knowledge of world cuisines and try to tell a story with every image. I am a best-selling cookbook author and I have also edited, styled and photographed cookbooks for other publishers and authors.

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