John Myers
Savoy Cabbage, Potatoes and Walnuts Casserole
The perfect savoy cabbage, potatoes and walnuts casserole recipe with a picture and simple step-by-step instructions.
- 800 g Savoy cabbage fresh, cleaned, cut into strips
- 160 g Walnut kernels, roughly quartered
- 600 g Jacket potatoes, cooked, cooled, peeled and sliced
- 5 Pc. Free range eggs
- 200 ml Creme fraiche Cheese
- 1 tablespoon Freshly grated horseradish
- 100 g Top with medium or extra Gouda cheese
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- Butter
- 1 tablespoon Cream of horseradish
- Blanch the pearling strips for about 2 minutes, pour them off and drain well. Steam the butter and horseradish until al dente. Season with salt, pepper and nutmeg.
- Lightly brown the walnuts in a pan without fat.
- Place half of the potato slices in a buttered, ovenproof dish (about 18 x 28 cm). Scatter the savoy cabbage over the top, sprinkle with the roasted nuts, top with the rest of the potato slices, sprinkle the grated Gouda cheese over the top, whisk the eggs with creme fraiche, season with salt, pepper and creamed horseradish. Spread over the casserole.
- Bake in a preheated oven (190 degrees top / bottom heat) until golden brown for about 35-40 minutes.
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