Waldviertel Potato and Savoy Cabbage Casserole | Heartily Baked

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.