Savoy cabbage casserole | easy oven baked recipe

by Klaraslife
Wirsing Kartoffel Auflauf

This post is also available in german/deutsch.Savoy cabbage casseroleSavoy cabbage casseroleSavoy cabbage casseroleSavoy cabbage casserole
600g of potatoes
300g savoy cabbage
100g grated hard cheese
1 onion
1 clove of garlic
1 egg yolk
4 tbsp sunflower oil
2 tbsp wheat flour
250ml vegetable broth
200ml white wine
400ml of milk
smoked salt
black pepper
nutmeg
lemon zest

Peel the potatoes and cut into 2mm thick slices and then cook in water. Clean the savoy cabbage well and free from the stalks, then blanch for about 3-5 minutes in hot water.
Finely chop the onion and garlic and sauté in the oil. Add the spices. Add the flour, then add the broth, the wine and the milk and bring to a boil while stirring constantly.
Stir 2/3 of the grated cheese, remove from heat and stir until the cheese has dissolved. Then, if the sauce is not too hot, stir in the egg yolk. Season with salt and lemon.
Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until the ingredients are used up. End with sauce and spread the rest of the cheese on top.
Preheat the oven to 180°C.
Place the dish in the oven and bake for approx. 30-40 minutes until golden brown.

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Savoy cabbage casserole
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Savoy cabbage casserole

This tasty and juicy savoy cabbage casserole fits perfectly into the cold season. A delicious and easy-to-make oven dish.
Course Casserole
Cuisine lunch
Keyword cabbage
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Portions
Author Klaraslife

Ingredients

  • 600 g of potatoes
  • 300 g savoy cabbage
  • 100 g grated hard cheese
  • 1 onion
  • 1 clove of garlic
  • 1 egg yolk
  • 4 tbsp sunflower oil
  • 2 tbsp wheat flour
  • 250 ml vegetable broth
  • 200 ml white wine
  • 400 ml of milk
  • smoked salt
  • black pepper
  • nutmeg
  • lemon zest

Instructions

  • Peel the potatoes and cut into 2mm thick slices and then cook in water. Clean the savoy cabbage well and free from the stalks, then blanch for about 3-5 minutes in hot water.
  • Finely chop the onion and garlic and sauté in the oil. Add the spices. Add the flour, then add the broth, the wine and the milk and bring to a boil while stirring constantly.
  • Stir 2/3 of the grated cheese, remove from heat and stir until the cheese has dissolved. Then, if the sauce is not too hot, stir in the egg yolk. Season with salt and lemon.
  • Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until the ingredients are used up. End with sauce and spread the rest of the cheese on top.
  • Preheat the oven to 180°C.
  • Place the dish in the oven and bake for approx. 30-40 minutes until golden brown.

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