🍽️ Kasseler with Creamy Savoy Cabbage and Mashed Potatoes

Name: Kasseler with Creamy Savoy Cabbage and Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mostly waxy 1 kg; salt pinch; savoy cabbage 1 pc.; Kasseler, in one piece 600 g; vegetable broth 1 L; onions, yellow 1 pc.; butter 6 tbsp; whipping cream 300 g; pepper, black ground pinch; nutmeg, ground pinch; milk 100 ml

550 kcal · 30 min · 4 servings

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Ingredients

potatoes, mostly waxy 1 kg
salt pinch
savoy cabbage 1 pc.
Kasseler, in one piece 600 g
vegetable broth 1 L
onions, yellow 1 pc.
butter 6 tbsp
whipping cream 300 g
pepper, black ground pinch
nutmeg, ground pinch
milk 100 ml

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Cut the potatoes into quarters or eighths, depending on their size.
3. Place the potatoes in a pot and cover them with salted water.
4. Bring the water to a boil.
5. Cook the potatoes covered at medium heat for about 25 minutes until tender.
6. Bring about 4 liters of salted water to a boil in a large pot.
7. Remove any damaged leaves from the savoy cabbage.
8. Halve the savoy cabbage and remove the hard core.
9. Cut the savoy cabbage into strips about 2 centimeters wide.
10. Add the savoy cabbage to the boiling salted water.
11. Cook the savoy cabbage for about 10 minutes.
12. Drain the savoy cabbage in a colander.
13. Rinse the savoy cabbage with cold water to stop the cooking process.
14. Let the savoy cabbage drain well.
15. Rinse the Kasseler (cured pork loin) under running water.
16. Pat the Kasseler dry with a kitchen towel.
17. Slice the Kasseler.
18. Bring the broth to a boil in another pot.
19. Add the Kasseler slices to the hot broth.
20. Let the Kasseler simmer at low heat for about 20 minutes.
21. Halve the onion and peel it.
22. Dice the onion finely.
23. Melt 1 tablespoon of butter in a pot over medium heat.
24. Sauté the onions in the butter for about 2 minutes until translucent.
25. Add the savoy cabbage to the onions.
26. Deglaze the cabbage with whipping cream.
27. Bring the mixture to a boil.
28. Let the sauce simmer for about 5 minutes until it thickens.
29. Season the savoy cabbage with salt, pepper, and nutmeg.
30. Drain the cooked potatoes.
31. Add milk and the remaining butter to the potatoes.
32. Mash everything into a creamy puree.
33. Season the mashed potatoes with salt and nutmeg to taste.
34. Remove the Kasseler slices from the broth.
35. Plate the Kasseler, creamed savoy cabbage, and mashed potatoes.

Nutrition per serving

kcal: 550
Protein: 24 g · Fett/Fat: 30 g · Carbs: 42 g