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🍽️ Savoy Cabbage and Potato Dumpling Casserole

503 kcal · 30 min · 4 servings

Ingredients

• 400 g Savoy cabbage (0.5 Savoy cabbage)
• 1 tbsp rapeseed oil
• salt
• pepper
• 100 g mozzarella (9 % fat)
• nutmeg
• 2 tbsp sour cream
• 350 g Schupfnudeln (refrigerated section)

Instructions

1. 1. Remove the outer leaves from the savoy cabbage.
2. 2. Thoroughly wash the remaining cabbage.
3. 3. Cut the cabbage head in half again.
4. 4. Remove the hard core from the cabbage.
5. 5. Cut the cabbage into very fine strips using a large knife.
6. 6. Heat the oil in a wide pot.
7. 7. Add the savoy cabbage to the pot.
8. 8. Sauté the cabbage briefly.
9. 9. Pour 100 milliliters of water into the pot.
10. 10. Season the mixture with salt and pepper.
11. 11. Cover the pot.
12. 12. Simmer the cabbage over medium heat for about 10 minutes.
13. 13. Drain the mozzarella in the meantime.
14. 14. Cut the mozzarella into small cubes.
15. 15. Grate some nutmeg over the savoy cabbage.
16. 16. Stir the sour cream into the cabbage.
17. 17. Transfer the mixture into a baking dish.
18. 18. Smooth out the surface.
19. 19. Press the potato dumplings into the cabbage.
20. 20. Distribute the mozzarella cubes over the casserole.
21. 21. Preheat the oven to 200 degrees Celsius.
22. 22. Place the casserole on the middle rack.
23. 23. Bake the casserole for about 15 minutes.

Nutrition per serving

• kcal: 503
• Protein: 23 g · Fett/Fat: 22 g · Carbs: 49 g