Savoy Cabbage Gratin with Potato Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg savoy cabbage
- 4 onion (s)
- 20 g butter
- 1 teaspoon vegetable stock, instant
- 500 g meat
- 1 teaspoon marjoram, dried
- 4 tablespoon oil
- 1 tablespoon flour
- 200 g whipped cream
- 750 g potato (s)
- 100 g cheese (Gouda)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and wash the savoy cabbage and cut into coarse strips. Peel and dice the onions. Briefly sauté the savoy cabbage and onions in hot fat, season with salt, pepper and nutmeg and deglaze with a little water. Cover and simmer for about 10 minutes. Then drain the cabbage and drain on a sieve, remove the brew. Sweat butter and flour, fill with cream and vegetable stock and bring to the boil, stirring constantly. Add the vegetable stock and season to taste.
- Peel and wash the potatoes and grate them into fine strips. Grate the Gouda too and mix with the potatoes. Season with salt, pepper, nutmeg and marjoram.
- Put the savoy cabbage in a greased casserole dish, spread the mince in small flakes over it, pour the sauce over it and then cover with the potato and cheese mixture. Bake in the oven at 200 degrees for about 40-45 minutes.
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