Red cabbage casserole, vegetarian

Ingredients for 2 servings:

• 1 jar red cabbage
• 700 g potatoes
• salt water
• 200 g sour cream
• 200 g crème fraîche
• 200 g sheep’s cheese
• 100 g cheese (Gouda)
• 1 garlic clove(s)
• 1 tsp marjoram
• 1 tbsp horseradish (cream horseradish)
• salt and pepper
• possibly herb cream cheese (Boursin Cousine)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

when things need to go quickly

Bring a large pot of water to a boil. Cook the potatoes in salted water until tender. In a bowl, combine the sour cream, crème fraîche, and marjoram. Press in the garlic clove. Dice the feta cheese and add it, season with salt and pepper. Add the horseradish cream (if you like, you can also add 1.5 tablespoons of Boursin Cousine). Preheat the oven to 200°C (top and bottom heat) and grease a baking dish with oil. Drain the potatoes, dice them, and place them in a baking dish. Mix with the cooked red cabbage, or toss it on top. Then spread the sour cream mixture on top (sprinkle some Gouda cheese on top if desired). Bake in the preheated oven for about 30 minutes.