Pointed Cabbage – Potato – Casserole with Turkey Breast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- salt
- 1 head pointed cabbage, medium size
- 80 g butter
- 30 grams flour
- 2 tablespoon curry powder
- 250 ml broth, instant
- 250 ml milk
- 1 tablespoon lemon juice
- sugar
- 400 g turkey breast, smoked (cold cuts)
- 50 g breadcrumbs
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them into slices and pre-cook them in salted boiling water for 5 minutes.
- Clean and quarter the pointed cabbage, cut out the stalk and cut the quarters into strips. Blanch in salted water for 2-3 minutes and squeeze out.
- Melt 30 g butter in a saucepan, sweat the flour and curry in it and deglaze with the stock and milk. Cook while stirring for about 5 minutes, season with salt, pepper, lemon juice and a pinch of sugar.
- Cut turkey breast into strips. Remainder Melt the butter and mix it with the breadcrumbs.
- Put half of the pointed cabbage in a greased baking dish, then layer half of the potatoes and half of the turkey breast on top. Do the same with the rest of the ingredients. Sprinkle with butter crumbs and cook in the hot oven at 200 ° on the 2nd rack from the bottom for 20 minutes.
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