Savoy Cabbage – Potato – Casserole

Summary

Ingredients

• 500 g jacket potato (s)
• 200 g cheese for ratin
• 250 g minced meat
• 1 bunch spring onion (s)
• 1 small savoy cabbage
• 1 onion (s)
• 2 cloves garlic)
• 200 ml cream
• 1 egg (s)
• 3 tablespoon oil
• 1 pinch (s) nutmeg
• salt and pepper
• Butter for the mold
• 200 ml milk

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Instructions

1. Remove the coarse outer leaves of the savoy cabbage, quarter it, cut out the stalk, cut into thin strips and boil with cold water for 15-20 minutes.
2. Meanwhile, cook approx. 500 g potatoes in their skins, drain after approx. 20 minutes, peel and in
3. Cut slices.
4. Meanwhile, cut the spring onions, onions and garlic into small pieces, fry them briefly, add the minced meat and fry everything.
5. Grease a baking dish with butter, add the fried minced meat, layer half of the potatoes on top, season with salt and pepper, layer the drained cabbage on top of the potatoes, season with salt and pepper. The other half of the potatoes then form the last layer.
6. Finally, mix an egg, 200 ml cream, the same amount of milk, a lot of nutmeg, salt and pepper and pour over the prepared casserole. Then sprinkle the cheese over it (can also be layered between savoy cabbage and potatoes).
7. The whole thing then in the preheated oven, middle rack, at about 200 degrees for 30-45 minutes.
8. Serve with crème fraiche or garlic sauce.