John Myers
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Pointed Cabbage and Potato Mince Casserole
The perfect pointed cabbage and potato mince casserole recipe with a picture and simple step-by-step instructions.
Cabbage:
- 0,5 Pointed cabbage about 550 g
- 1 tsp Salt
Jacket potatoes:
- 375 g Waxy potatoes
- 1 tsp Salt
Hack:
- 375 g Hack (half and half)
- 2 tbsp Oil
Sauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 1 Cooking cream 200 g
- 200 ml Water
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Pointed cabbage and potato mince casserole:
- 1 bag 200 g geriebener Emmental / 45 % Fett
Cabbage:
- Clean the pointed cabbage, cut into small pieces, add to the boiling salted water (1 teaspoon salt), boil for about 3 – 4 minutes, drain through a kitchen sieve and drain well.
Jacket potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, rinse, peel off, let cool and cut into slices.
Sauce:
- Melt the butter (2 tbsp) in the frying pan, dust with flour (2 tbsp / stoving) and deglaze / stir in with the cooking cream and water. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), mild curry powder (1 teaspoon) and sweet paprika (1 teaspoon).
Pointed cabbage and potato mince casserole:
- Layer all ingredients (sauce, potatoes, mince, cabbage and sauce) alternately in 4 casserole dishes. Sprinkle with grated Emmental cheese and bake in a preheated oven at 175 ° C for about 25 – 30 minutes.
Serve:
- Serve the pointed cabbage and potato mince casserole in the hot casserole dish.
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