Vegetarian Potato and Savoy Cabbage Casserole

Summary

Ingredients

• 1 kg potato (s), waxy
• 1 savoy cabbage
• 250 ml cream, or Cremefine
• 200 g sheep cheese
• 0.5 teaspoon ½ caraway seeds, approx.
• 0.5 teaspoon ½ marjoram, approx.
• salt
• Paprika powder, noble sweet
• pepper
• 1 tablespoon olive oil

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Instructions

1. Boil the potatoes in their skins (jacket potatoes), allow to cool, peel the peel and cut into slices approx. 5 mm thick. Remove the savoy cabbage leaves from the stalk and cut into pieces, put the caraway seeds and marjoram in a tea egg, add the savoy cabbage to the boiling water and blanch it. Then remove the tea egg (if you like caraway, you can cook it too). Quench the savoy cabbage in ice water.
2. Mix the sheep`s cheese with approx. 200 ml of cream / Cremefine (I did this with a blender and got a nice creamy mixture). Now brush a baking dish with olive oil and line the bottom and the edge of the baking dish with potato slices, salt, pepper and sprinkle with paprika powder. Spread the sheep`s cheese cream cream on the potato slices spoon by spoon. Add the cooled savoy cabbage and the rest of the cream mixture on top. Cover with another layer of potato slices, season with salt and pour the remaining cream (approx. 50 ml pure) over it. Put in the oven for about 45 minutes at 200 degrees.