Summary

Ingredients

• 1 savoy cabbage
• 1 large onion (s)
• 4 large potato (s)
• 4 white sausages
• 2 handfuls Emmentaler, grated
• 200 ml crème fraîche
• 500 ml vegetable stock
• pepper
• salt
• 1 pinch (s) nutmeg
• 3 teaspoons oil
• 1 slice bacon, thick, smoked and mixed

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Instructions

1. Remove the outer dark and hard leaves from the cabbage, quarter them, remove the stalk and cut into 1 cm strips. Peel and roughly dice the potatoes. Roughly dice the onion as well. Cut the bacon into small cubes. Peel the veal sausage and cut into 1 cm slices.
2. Heat some oil in a high pan and fry the veal sausage slices. Take out the sausage and sweat the onions. Add two hands of cabbage and stew vigorously so that it becomes light brown. Gradually add the remaining cabbage, deglaze with half of the broth and cook until al dente. Salt and pepper the cabbage and remove from the pan. Fry the bacon cubes in a little oil and mix with half of the crème fraîche. Pour the contents of the pan over the cabbage and mix.
3. Roast the potatoes in the pan with a little oil and cook them with the rest of the broth. Roughly mash the potatoes and stir together with the rest of the crème fraîche until smooth. Salt, pepper and season with a pinch of nutmeg. Spread the potatoes evenly and layer the veal sausage and cabbage on top.
4. Sprinkle with cheese and bake at 165 degrees for about 25 minutes.