Savoy Cabbage Casserole with Kasseler

Summary

Ingredients

• 750 g potato (s), waxy
• 1 small savoy cabbage, approx. kg
• 500 g smoked pork chops, loosened cutlet
• 2 tablespoon clarified butter
• 1 teaspoon vegetable stock, grained
• 100 g sour cream
• 1 tablespoon cornstarch
• 2 tablespoon mustard, medium hot
• salt and pepper
• 75 g cheese, (Emmentaler), in one piece

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Instructions

1. Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool.
2. Clean, wash and quarter the cabbage and remove the stalk. Cut the cabbage into bite-sized pieces.
3. Pat the meat dry and chop it roughly. Fry in 2 tablespoons of hot clarified butter. Fry the cabbage. Add 1/4 l water and the granulated stock. Bring to the boil and stew covered for approx. 15 minutes. Mix the sour cream and starch together until smooth, stir in and bring to the boil again. Season to taste with mustard, salt and pepper.
4. Cut the potatoes into slices. Layer alternately with the Kasseler cabbage mixture in a large greased casserole dish. Grate the cheese and sprinkle over it. Bake in a preheated oven (175 ° C, convection 150 ° C, gas level 2) for 30-40 minutes.
5. A cold beer tastes good with it.