Summary

Ingredients

• 1 kg potato (s), peeled and roughly diced
• 250 g carrot (s), peeled and rouhly diced
• salt and pepper
• 800 g savoy cabbae
• 4 onion (s)
• 2 tablespoon butter
• 200 ml vegetable stock
• 300 ml milk
• Nutmeg, freshly grated
• 100 g whipped cream
• 75 g processed cheese
• 300 g sausaes (rilled sausaes)

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Instructions

1. Peel and roughly dice the potatoes and carrots, cook in salted water for about 20 minutes. Clean the savoy cabbage and cut into strips. Cut 1 onion into cubes and fry in a tablespoon of hot butter. Add the cabbage, season with salt, pepper and stew for about 5 minutes. Deglaze with broth and cook covered for about 8 minutes.
2. Heat milk. Drain the potatoes and carrots, add the milk, mash everything. Season with salt, pepper and nutmeg.
3. Refine the cabbage with cream and briefly bring to the boil. Add the cheese and let it melt. Drain the cabbage, collect the sauce.
4. Put half of the cabbage in a large baking dish. Heat the oil, fry the sausages in it for 2-3 minutes. Place on top of the savoy cabbage, cover with the remaining savoy cabbage, and spread the puree on top. Drizzle with the cheese cream.
5. Bake in a hot oven (electric stove: 200 ° C / gas: level 3) for 35-40 minutes. Cut the remaining onions into rings and fry briefly in 1 tablespoon of hot butter. After 20 minutes of baking time, sprinkle on the casserole and bake as well.