Summary

Ingredients

• 600 g potato (s)
• 800 g pointed cabbae
• 600 g Kasseler
• 600 ml vegetable stock

For the sauce: (bechamel sauce)

• 60 g butter
• 60 g flour
• 1 thick onion (s)
• 300 ml broth
• 300 ml milk
• 100 g cheese, rated
• salt and pepper
• nutmeg
• Caraway seed

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Instructions

1. Wash the potatoes, cook with the skin on. Cut the pointed cabbage into strips and cook in the vegetable stock for about 10 minutes. Cut the meat into small cubes.
2. In the meantime, I`ll prepare my bechamel sauce. To do this, I melt the butter with the chopped onion, add the flour and sweat it golden yellow. Deglaze with the broth, stirring constantly. Add milk and season well.
3. Peel the potatoes and cut into slices. Place half in a buttered baking dish. Sprinkle half of the cabbage on top with caraway seeds. Now layer the diced Kasseler, the rest of the cabbage on top and finish with the potato slices. Pour the bechamel sauce over it and sprinkle with cheese. Baked with hot air at 175 degrees for 30 minutes.