🍽️ Savoy Cabbage and Potato Dumpling Gratin with Smoked Pork Belly

Name: Savoy Cabbage and Potato Dumpling Gratin with Smoked Pork Belly
Total time: 65 min
Yield: 4 servings
Ingredients: 1 small head Savoy cabbage (cleaned approx. 500 g); 150 g onion(s); 200 g Kasseler (lean, boneless); 125 ml vegetable broth; 400 g Schupfnudeln (from the refrigerated section); 125 g sour cream; 1 tsp mustard, medium-hot; 50 g cheese, grated; salt and pepper; cumin powder; 1 tbsp chive rings

480 kcal · 65 min · 4 servings

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Ingredients

1 small head Savoy cabbage (cleaned approx. 500 g)
150 g onion(s)
200 g Kasseler (lean, boneless)
125 ml vegetable broth
400 g Schupfnudeln (from the refrigerated section)
125 g sour cream
1 tsp mustard, medium-hot
50 g cheese, grated
salt and pepper
cumin powder
1 tbsp chive rings

Instructions

1. Remove the tough outer leaves from the Savoy cabbage.
2. Cut the Savoy cabbage head into quarters.
3. Remove the hard core from the center.
4. Rinse the vegetable under running water.
5. Let the Savoy cabbage drain well.
6. Cut the vegetable into thin strips.
7. Peel the onion.
8. Cut the onion in half.
9. Slice the onion into thin strips.
10. Heat some oil in a large pot.
11. Sweat the onion strips in the oil.
12. Stir occasionally.
13. Cook until the onions are soft.
14. Add the Savoy cabbage strips.
15. Season the vegetable with salt.
16. Place the lid on the pot.
17. Let the vegetable cook over low heat.
18. Pour in the vegetable broth.
19. Let everything simmer for about 10 to 15 minutes.
20. Check if the vegetable is tender but still firm to the bite.
21. Cut the Kasseler (smoked pork belly) into small cubes.
22. Mix the Kasseler cubes into the Savoy cabbage.
23. Add the potato dumplings (potato-based dough pieces).
24. Mix everything well.
25. Reduce the heat.
26. Stir in the sour cream.
27. Season with mustard to taste.
28. Season with salt to taste.
29. Season with pepper to taste.
30. Season with caraway seeds to taste.
31. Fill the mixture into a baking dish (approx. 20 x 30 cm).
32. Sprinkle the top with grated cheese.
33. Sprinkle the top with chive rings.
34. Place the baking dish in the preheated oven.
35. Bake the gratin at 200 °C top and bottom heat.
36. Bake the gratin for about 25 minutes.
37. Remove the gratin when the surface is golden brown and crispy.

Nutrition per serving

kcal: 480
Protein: 18 g · Fett/Fat: 22 g · Carbs: 52 g