Pointed cabbage and potato casserole with smoked pork

Ingredients for 6 servings:

• 600 g potatoes
• 800 g pointed cabbage
• 600 g smoked pork
• 600 ml vegetable stock
• 60 g butter
• 60 g flour
• 1 large onion(s)
• 300 ml broth
• 300 ml milk
• 100 g cheese, grated
• salt and pepper
• nutmeg
• Caraway seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes and boil them with their skins on. Slice the pointed cabbage and cook in the vegetable stock for about 10 minutes. Cut the meat into small cubes. In the meantime, I prepare my béchamel sauce. I melt the butter with the finely diced onion, add the flour, and sweat until golden brown. Deglaze with the stock, stirring constantly. Add the milk and season well. Peel the potatoes and slice them. Place half in a buttered baking dish. Layer half of the cabbage on top and sprinkle with caraway seeds. Now layer the diced smoked pork and the rest of the cabbage on top, and finish with the potato slices. Pour the béchamel sauce over the potatoes and sprinkle with cheese. Bake in a fan-assisted oven at 175 degrees Celsius for 30 minutes.