Savoy Cabbage and Potato Casserole with Minced Meat and Grated Cheese

5 from 4 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 48 kcal


For the bechamel cheese sauce

  • 60 g Butter
  • 50 g Flour
  • 1 liter Milk
  • 100 g Grated cheese
  • Freshly grated nutmeg
  • 1 Medium onion
  • 1 Bay leaf
  • Salt and pepper

For the savoy and potato casserole

  • 800 g Waxy potatoes
  • 800 g Savoy cabbage fresh
  • 500 g Fresh beef / pork minced meat
  • Oil
  • 50 g Grated cheese
  • Béchamel sauce, see above


Preparation of the bechamel sauce

  • Peel the onion and cut it into fine cubes. Drain the butter in a saucepan and fry the onion cubes until translucent, add the flour and stir in. Add the milk while stirring and slowly bring the sauce to the boil. Add the bay leaf for 10 minutes and season with salt and pepper. Now stir in the cheese and let cool down a little.

Preparation of the savoy and potato casserole

  • Peel the potato and cut to about 1 cm. Cut wide slices and cook in salted water for 12 minutes. Cut the stalk out of the savoy cabbage and cut the cabbage into fine strips. Blanch in salt water for about 4 minutes, then rinse in cold water. Heat the oil in a pan and fry the minced meat vigorously and season with salt and pepper.
  • Grease a baking dish very lightly and put the savoy cabbage with half of the bechamel sauce in the dish. Next add the minced meat. Now place the potatoes side by side on the minced meat and pour the remaining béchamel sauce over them.
  • Place the casserole dish in the oven preheated to 180 degrees and bake there for 20 minutes. Then pour the remaining mountain cheese over the potatoes and place in the oven for another 20 minutes until the cheese is nice and brown.


Serving: 100gCalories: 48kcalCarbohydrates: 4.8gProtein: 3.4gFat: 1.6g
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Written by John Myers

Professional Chef with 25 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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