Pointed cabbage casserole with potatoes and Cabanossi

Ingredients for 4 servings:

• 800 g potatoes
• 1 m.-large pointed cabbage
• 1 large onion(s)
• 400 ml cream
• 300 g Cabanossi
• 150 g Gouda, grated
• 100 ml vegetable stock
• salt and pepper
• nutmeg
• 1 tbsp, heaped flour

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 40 minutes

Peel the potatoes and boil in salted water for about 20 minutes. Drain, dice, and place in a casserole dish. Trim and strip the pointed cabbage. Dice the onion and slice the Cabanossi, fry both together in a little oil, and add the pointed cabbage. Sauté everything together for about 5 minutes, dust with flour, and deglaze with the stock. While stirring, add the cream, season with salt, pepper, and nutmeg, and simmer for another 5 minutes. Preheat the oven to 200°C (fan oven), add the cabbage mixture to the potatoes, and sprinkle with Gouda cheese. Bake for 35 minutes.