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🍽️ Crispy Hazelnut Potatoes with Savoy Cabbage and Kasseler Pan

676 kcal · 30 min · 4 servings

Crispy Hazelnut Potatoes with Savoy Cabbage and Kasseler Pan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Cut the potatoes into small cubes.
  4. 4. Place the potato cubes on a baking sheet.
  5. 5. Drizzle the potatoes with three tablespoons of oil.
  6. 6. Season the potatoes generously with salt and pepper.
  7. 7. Mix everything well to ensure the seasoning is evenly distributed.
  8. 8. Bake the potatoes in the oven for about 30 minutes.
  9. 9. Turn the potatoes once after 15 minutes.
  10. 10. Halve the onion and peel it.
  11. 11. Dice the onion finely.
  12. 12. Wash the savoy cabbage and remove the hard core.
  13. 13. Cut the savoy cabbage into strips about half a centimeter wide.
  14. 14. Dice the Kasseler (cured pork) into small pieces.
  15. 15. Heat two tablespoons of oil in a large pan over high heat.
  16. 16. Sauté the onions, savoy cabbage, Kasseler, and bay leaf for five minutes.
  17. 17. Season the pan mixture with a little pepper.
  18. 18. Roughly chop the hazelnuts.
  19. 19. Stir the hazelnuts into the potatoes during the last five to ten minutes of baking time.
  20. 20. Add the cream cheese portion and 300 milliliters of salted water to the pan.
  21. 21. Mix the ingredients well together.
  22. 22. Heat the mixture over medium heat for about three minutes.
  23. 23. Remove the bay leaf from the pan.
  24. 24. Taste the savoy cabbage and adjust seasoning with salt and pepper.
  25. 25. Take the potatoes with hazelnuts out of the oven.
  26. 26. Plate the savoy cabbage and Kasseler pan alongside the potatoes.
  27. 27. Serve the dish and enjoy your meal.
  28. 28. Be careful with the amount of salt, as Kasseler is already cured.

Nutrition per serving