Hearty savoy cabbage casserole with white sausage and mashed potatoes

Ingredients for 4 servings:

• 1 m.-large savoy cabbage
• 1 large onion(s)
• 4 large potatoes
• 4 white sausages
• 2 handfuls of Emmental cheese, grated
• 200 ml crème fraîche
• 500 ml vegetable stock
• pepper
• Salt
• 1 pinch of nutmeg
• 3 tsp oil
• 1 slice(s) bacon, thick, smoked and streaky

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simply

Remove the dark and tough outer leaves from the cabbage, quarter it, remove the stalk, and cut into 1 cm strips. Peel the potatoes and roughly dice them. Roughly dice the onion. Cut the bacon into small cubes. Peel the white sausage and cut into 1 cm slices. Heat a little oil in a high pan and fry the white sausage slices. Remove the sausage and sauté the onions. Add two handfuls of cabbage and braise vigorously until lightly browned. Gradually add the remaining cabbage, deglaze with half of the stock, and cook until al dente. Season the cabbage with salt and pepper and remove from the pan. Fry the bacon cubes in a little oil and mix with half of the crème fraîche. Pour the contents of the pan over the cabbage and mix to combine. Fry the potatoes in the pan with a little oil and cook with the rest of the stock until tender. Roughly mash the potatoes and mix with the rest of the crème fraîche until smooth. Season with salt, pepper, and a pinch of nutmeg. Distribute the potatoes evenly and layer the white sausage and cabbage on top. Sprinkle with cheese and bake at 165 degrees Celsius (325 degrees Fahrenheit) for about 25 minutes.