Pointed Cabbage and Potato Casserole

Summary

Ingredients

• 1 small Head pointed cabbage
• 500 g potato noodles
• 250 g Cabanossi
• 400 ml milk
• 1 ½ tablespoon flour
• 2 tablespoon butter
• 3 tablespoon mustard
• 4 tablespoon honey
• Cheese, grated
• salt and pepper
• nutmeg
• oil

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Instructions

1. Remove the outer leaves from the pointed cabbage, remove the stalk and cut the cabbage into bite-sized pieces. Depending on the size of the pointed cabbage, you may not need everything.
2. Cut the Cabanossi into slices and fry briefly in a non-oiled pan, then remove and set aside.
3. Put the oil in a large pan (can also be that of the Cabanossi) and fry the potato noodles all over until they are lightly browned, then take them out and put them in a baking dish with the Cabanossi. Put the pointed cabbage in the frying oil and fry for about 4 minutes, not too hot, and season with salt, pepper and nutmeg. Add to the baking dish and mix in a little.
4. Melt the butter in a saucepan and sweat the flour in it until lightly. Gradually pour in the milk and always stir well so that it doesn`t lump. Then carefully season with salt, pepper, honey and mustard. Bring to the boil, stirring constantly, and simmer for 3 - 4 minutes.
5. Pour the sauce evenly over the ingredients in the mold. Spread the cheese on top and bake the casserole at 200 ° C top / bottom heat in a preheated oven for about 20 minutes.
6. Instead of the Cabanossi, you can certainly also use diced Kasseler.