Creamed savoy cabbage with potato crust

Ingredients for 4 servings:

• 1.2 kg savoy cabbage
• 2 large onions
• 4 tbsp margarine
• 2 tbsp flour
• 250 ml vegetable stock or sauce from the previous day
• 150 ml milk, 1.5% fat content
• 250 ml reduced-fat cream
• 800 g potatoes
• Vegetable broth, granulated
• Mustard, grainy
• oregano
• 4 tbsp Parmesan, finely grated
• pepper
• Chicken seasoning

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Quarter the trimmed savoy cabbage, remove the stalks, and cut the cabbage into not-too-thin strips. Dice the onions into medium-sized cubes, peel the potatoes, and slice them thinly. Heat 2 tablespoons of margarine in a large saucepan, fry the diced onions, add the cabbage strips, and stir several times. Dust with flour, deglaze with vegetable stock or sauce, milk, and cream, stir in the mustard, and simmer covered for 10 minutes. Don’t forget to stir. Season the savoy cabbage with the instant stock, pepper, and chicken seasoning. Place in a shallow baking dish, then arrange the potato slices on top. Heat the remaining margarine and brush it over the potatoes, sprinkle with oregano, and bake for 30-35 minutes. Sprinkle with Parmesan cheese and bake for another 10 minutes.