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🍽️ Potato and Beef Casserole with Savoy Cabbage

584 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes
• 600 g beef (from the round)
• 2 tbsp mustard
• 1 tsp vinegar
• salt
• pepper (from the mill)
• 1 small savoy cabbage
• 2 tbsp ghee
• 1 tsp mustard seeds
• 4 eggs
• 125 g sour cream
• 4 onions
• 0.5 tsp caraway seeds
• 2 tbsp ghee
• 2 tsp tomato paste
• 250 ml dry white wine
• 2 tbsp flour
• 0.5 l meat broth
• 2 tbsp chopped parsley
• salt
• pepper (from the mill)
• butter (for the dish)

Instructions

1. 1. Boil water in a pot and add salt.
2. 2. Place the potatoes in the boiling water and cook them for 20 to 25 minutes until tender.
3. 3. Drain the water and immediately rinse the potatoes with cold water to cool them down.
4. 4. Peel the still warm potatoes and let them cool down completely.
5. 5. Slice the cooled potatoes into thin rounds.
6. 6. Cut the beef into cubes of approx. 2 cm.
7. 7. Mix 1 tbsp mustard, vinegar, salt, and pepper in a small bowl.
8. 8. Add the meat cubes to the marinade and mix everything well.
9. 9. Let the meat marinate for 30 minutes.
10. 10. Remove the hard cores from the savoy cabbage and cut the head into quarters.
11. 11. Cut the savoy cabbage leaves into strips of approx. 1 cm width.
12. 12. Heat ghee in a pan.
13. 13. Sauté the savoy cabbage in the hot ghee.
14. 14. Add mustard seeds and sauté the savoy cabbage for 10 minutes until crisp-tender.
15. 15. Season the savoy cabbage with salt and pepper.
16. 16. Let the savoy cabbage cool down.
17. 17. Grease a casserole dish with some fat.
18. 18. Place a layer of potato slices on the bottom of the casserole dish.
19. 19. Season the potato layer with salt and pepper.
20. 20. Mix the marinated meat with the cooled savoy cabbage.
21. 21. Place a portion of the meat and cabbage mixture on the potato layer.
22. 22. Place another layer of potato slices on top.
23. 23. Repeat the layering until all ingredients are used up.
24. 24. Finish the casserole with a final layer of potato slices.
25. 25. Whisk the eggs with the remaining mustard and sour cream.
26. 26. Season the egg and cream mixture with salt and pepper.
27. 27. Pour the mixture evenly over the casserole.
28. 28. Preheat the oven to 180 degrees.
29. 29. Bake the casserole for approx. 45 minutes in the preheated oven.
30. 30. The casserole is ready when the potatoes are cooked and the mixture is set.
31. 31. Peel the onions and slice them into rings.
32. 32. Heat ghee in a small pan.
33. 33. Sauté the onion rings with cumin until translucent in the hot ghee.
34. 34. Dust the onions with flour and let it sweat briefly.
35. 35. Deglaze the onions with wine.
36. 36. Reduce the liquid to about one third.
37. 37. Stir the tomato paste into the sauce.
38. 38. Add the broth.
39. 39. Let the sauce simmer uncovered for 15 minutes.
40. 40. Stir the chopped parsley into the sauce.
41. 41. Finally season the sauce with salt and pepper.
42. 42. Serve the potato casserole with the warm onion sauce.

Nutrition per serving

• kcal: 584
• Protein: 34 g · Fett/Fat: 29 g · Carbs: 38 g