Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 600 g savoy cabbae, cut into strips
• 600 g smoked pork
• 1 large onion (s), cut into cubes
• 2 cloves garlic, finely chopped
• 1 tablespoon butter, for the pan
• some oil, with butter, for frying
• 2 medium egg (s)
• 300 ml milk 1.5% OR:
• 400 ml cream
• 100 g yourt, 10% when usin milk
• 1 tablespoon flakes butter

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Instructions

1. Wash, peel and thinly slice the potatoes. Bring a pot of salted water to the boil and pre-blanch the potato slices in it for 3-4 minutes, but they must still be firm, drain and drain. Quarter the savoy cabbage, cut out the stalk in a wedge shape, then cut into strips and wash well. Drain in a colander. In a large pan or saucepan, heat the oil with the butter and sweat the savoy cabbage in it, it should not take any color. Season well with salt, pepper and nutmeg. Cut the Kassler into cubes.
2. Heat some oil in another pan. Let the onions and garlic become translucent, then add the smoked pork chops and sweat a little.
3. Grease the baking dish with butter and layer half of the potatoes. Now mix the savoy cabbage with the smoked ham and pour onto the potatoes. Mix the eggs with the milk and yoghurt or cream in a bowl. Season again with salt, pepper and nutmeg. Spread the egg cream over the savoy cabbage. Spread the remaining potatoes on the vegetables like a roof tile and sprinkle with flakes of butter.
4. Preheat the oven to 180-200 ° C. Bake the casserole for 40-60 minutes. If the potatoes turn too brown, cover with aluminum foil.