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🍽️ Kasseler Savoy Cabbage Pan with Creamy Parsnip Horseradish Side

498 kcal · 30 min · 4 servings

Kasseler Savoy Cabbage Pan with Creamy Parsnip Horseradish Side Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the parsnips and potatoes.
  2. 2. Peel the parsnips and potatoes.
  3. 3. Cut the parsnips and potatoes into large cubes.
  4. 4. Fill a pot with salted water and bring it to a boil.
  5. 5. Add the parsnips and potatoes to the boiling water.
  6. 6. Cook the vegetable pieces covered on medium heat for about 15 minutes.
  7. 7. Check if the parsnips and potatoes are tender.
  8. 8. Halve the onion.
  9. 9. Peel the onion.
  10. 10. Dice the onion finely.
  11. 11. Wash the savoy cabbage.
  12. 12. Halve the savoy cabbage.
  13. 13. Remove the core from the savoy cabbage.
  14. 14. Slice the savoy cabbage into thin strips.
  15. 15. Rinse the kasseler.
  16. 16. Pat the kasseler dry.
  17. 17. Cut the kasseler into cubes.
  18. 18. Heat the oil in a pan over high heat.
  19. 19. Sauté the onion, savoy cabbage, and kasseler for about 3 minutes.
  20. 20. Deglaze the pan with vegetable broth.
  21. 21. Simmer the mixture for about 3 minutes.
  22. 22. Check if the liquid is reduced by half.
  23. 23. Remove the pan from the heat.
  24. 24. Stir the mustard into the pan.
  25. 25. Stir the cream cheese into the pan.
  26. 26. Mix all ingredients well.
  27. 27. Season the pan with salt.
  28. 28. Season the pan with pepper.
  29. 29. Drain the potatoes and parsnips.
  30. 30. Use the lid to assist with draining.
  31. 31. Add milk to the drained potatoes and parsnips.
  32. 32. Puree the mixture creamy with a hand mixer in the pot.
  33. 33. Stir the horseradish into the puree.
  34. 34. Season the puree with salt.
  35. 35. Season the puree with pepper.
  36. 36. Plate the savoy cabbage-kasseler pan.
  37. 37. Add the parsnip-horseradish puree to the plates.
  38. 38. Serve the dish.

Nutrition per serving