Waldviertel Potato and Red Cabbage Casserole | With Mountain Cheese

Preheat the oven to 180 °C top/bottom heat. Grease an ovenproof casserole dish with a little butter.

Peel the potatoes and cut them into approx. 3–4 mm thin slices. Clean the fresh red cabbage, remove the core, and finely shred the cabbage.

Peel and finely chop the onion and garlic. Melt a little butter in a pan and sauté the onion and garlic until translucent. Add the shredded red cabbage briefly, season with caraway seeds, and sauté gently for 3–4 minutes.