in Germany

Potato and savoy cabbage casserole

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 m.-large savoy cabbage
  • 250 ml cream
  • 300 g cheese of your choice
  • 500 g minced meat, mixed
  • nutmeg
  • salt and pepper
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the minced meat in oil until brown and crumbly, then season with salt and pepper. Blanch the trimmed and sliced ​​savoy cabbage in salted water for 3-4 minutes, then remove with a slotted spoon and boil the potatoes, cut into 1-1.5 cm thick slices, in the same water for 6-7 minutes. Lightly grease a baking dish with oil and layer half the potatoes, then half the savoy cabbage, and finally half the minced meat. Season with pepper, salt, and nutmeg, and sprinkle with half the cheese. Then layer the remaining potatoes, savoy cabbage, and minced meat. Pour the cream evenly over the top and bake the casserole for about 45 minutes at 180°C. After 30 minutes, sprinkle with the remaining cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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