Savoy cabbage gratin with potato crust

Ingredients for 4 servings:

• 1 small savoy cabbage (approx. 1 kg)
• 3 m.-sized onion(s)
• 1 pack of Leberkäse (300 g)
• 5 tbsp butter
• 2 tbsp flour, heaped
• ½ liter of milk
• 2 tsp broth, clear (instant)
• 1 ½ tbsp mustard, medium hot
• salt and pepper
• Fat for the mold
• 750 g potato(s), waxy
• ½ tsp marjoram, dried
• nutmeg

Instructions

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

Trim the savoy cabbage and cut into strips. Peel and dice the onions. Dice the meatloaf. Heat 1-2 tablespoons of butter in a large saucepan. Lightly fry the onions and meatloaf, then remove. Brown the cabbage vigorously in the frying fat. Sprinkle with flour and sauté. Stir in the milk, 1/4 l water, and the broth. Bring to a boil, cover, and simmer for 8-10 minutes, stirring frequently. Add the meatloaf and season to taste. Transfer to a greased casserole dish (approx. 30 cm long). Peel and wash the potatoes, and thinly slice or grate them. Arrange them on top of the cabbage in a shingle pattern. Melt 3 tablespoons of butter and brush the potato crust with it. Sprinkle with salt, pepper, and marjoram. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 45-50 minutes until golden brown.