Clean the sausage, remove the outer leaves, cut into strips and simmer gently in salted water for 10 minutes, then drain well.
Peel the potato and cut it into slices and cook for about 17 minutes. Drain well.
Remove the crust from the slices of toast, cut into cubes and soak in lukewarm water.
Put the minced meat in a bowl, finely chop the onion, squeeze out the bread cubes, put the egg, pepper, salt, marjoram, caraway seeds, mustard in a bowl and mix well. Then add the savoy cabbage and mix well.
Cover the baking dish with a layer of potato slices, then add the savoy cabbage and minced meat mixture and again add the potato and savoy cabbage mixture. The last layer is again a layer of potato slices. Then add the broth, spread the butter flakes on the top layer and sprinkle with the breadcrumbs.
Put the casserole dish in the preheated oven (220 degrees) and bake for 45 minutes. Then sprinkle with fresh herbs. A mixed salad as a side dish. A nice autumn dish.