John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 1 savoy cabbage or white cabbage
- 100 g bacon
- 750 g bratwurst, sausage meat
- 750 ml milk
- 5 ½ tbsp flour
- ½ tsp caraway seeds
- 2 onions, chopped
- Tomato paste
- 250 ml broth, granulated
- Garlic
- salt and pepper
- lard
- Butter, flakes
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Wash the potatoes and boil them in their skins. Add the caraway seeds to the boiling water. Cook the cabbage leaves in boiling water for 10-15 minutes. Dice the bacon, fry, add the flour, and cook with milk until a light sauce forms. Add the lard to a pan, and cook the chopped onions until translucent. Add the sausage mince and simmer. Stir in the tomato paste, spices, and crushed garlic. Add approximately 250 ml of granulated stock and reduce. Place the sliced potatoes, savoy cabbage leaves, meat mixture, and the light sauce in a greased casserole dish, alternating layers. Cover the last layer of savoy cabbage leaves with knobs of butter or thin slices of streaky bacon. Bake in the oven at 200°C (175°C/350°F) for approximately 30 minutes.
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