Pointed cabbage and potato noodle casserole

Ingredients for 4 servings:

• 1 small head of pointed cabbage
• 250 g Cabanossi
• n. B. Oil
• 500 g potato dumplings
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. cheese, grated
• 2 tbsp butter
• 1 ½ tbsp flour
• 400 ml milk
• e.g. salt and pepper
• 4 tbsp honey
• 3 tbsp mustard

Instructions

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

with honey-mustard sauce and Cabanossi

Remove the outer leaves from the pointed cabbage, remove the stalk, and cut the cabbage into bite-sized pieces. Depending on the size of the pointed cabbage, you may not need all of it. Slice the Cabanossi and fry briefly in a non-stick pan without oil, then remove and set aside. Add oil to a large pan (you can also use the same pan from the Cabanossi) and fry the potato dumplings all over until lightly browned. Then remove and place in a casserole dish along with the Cabanossi slices. Add the pointed cabbage to the cooking oil, fry gently for about 4 minutes, then season with salt, pepper, and nutmeg. Add to the casserole dish and mix in a little. Melt the butter in a saucepan and sauté the flour until lightly browned. Gradually add the milk, stirring constantly to avoid clumping. Then season thoroughly with salt, pepper, honey, and mustard. Bring to a boil, stirring constantly, and simmer for 3-4 minutes. Pour the sauce evenly over the ingredients in the dish. Sprinkle the cheese on top and bake the casserole at 200°C (top/bottom heat) for about 20 minutes. Tip: You can certainly use diced smoked pork instead of the Cabanossi.