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Waldviertel Potato and Savoy Cabbage Casserole | Heartily Baked
(0)
60 min
Under an hour
Gurkerl Küche
Ein wärmender österreichischer Herbstklassiker: Zarter Wirsingkohl und saftige Waldviertler Erdäpfel, geschichtet mit würzigem Kümmel, übergossen mit sämigem Sauerrahm-Ei-Guss und im Backrohr mit herzhaftem Bergkäse goldbraun überbacken.
Ingredients
Preparation method
Preparation & vegetables
Preheat the oven to 190 °C conventional heat (170 °C fan). Grease a baking dish with a little butter.
Parboil the potatoes unpeeled in salted water for approx. 20 minutes, briefly rinse with cold water, peel, and cut into approx. 0.5 cm thick slices.
Clean the savoy cabbage, cut out the core, and cut the leaves into fine strips. Blanch in boiling salted water for approx. 3 minutes, shock in ice-cold water, and drain well. Finely chop the onion and garlic, sauté in a pan with the remaining butter until translucent, mix in the cabbage and caraway seeds, and sauté briefly. Season to taste with a little salt and pepper.
Chef's tip
Resting: Let rest for approx. 5 minutes after baking – this allows the egg mixture to set optimally and the casserole can be neatly portioned.
Seasoning tip: If you like it even heartier, you can fry 100 g of diced Tyrolean speck together with the onion and mix it into the cabbage.
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