Potato and Beef Casserole with Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,548 mg | (39 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the casserole
- 1 kilogram potatoes
- 600 grams Beef
- 2 Tbsps Mustard
- 1 tsp Vinegar
- salt
- freshly ground peppers
- 1 small Savoy cabbage
- 2 Tbsps clarified butter
- 1 tsp Mustard seed
- 4 eggs
- 125 grams Whipped cream
- For the onion sauce
- 4 onions
- ½ tsp Caraway
- 2 Tbsps clarified butter
- 2 tsps Tomato paste
- 250 milliliters dry white wine
- 2 Tbsps Pastry flour
- ½ l Beef broth
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- In addition
- butter (for the pan)
Preparation steps
For the casserole: cook potatoes in salted water for 20-25 minutes. Drain and rinse in cold water, peel and cut into slices.
Cut beef into about 2 cm (approximately 3/4 inch) cubes. Mix 1 tablespoon of mustard with vinegar, season with salt and pepper. Coat meat with the mixture and let rest for 30 minutes.
Rinse cabbage and quarter. Remove hard stalk and cut cabbage into about 1 cm (approximately 1/2 inch) strips.
Heat butter in a pan and saute cabbage for a few minutes, add mustard seeds and saute for about 10 minutes. Season with salt and pepper and let cool.
Grease roasting pan. Spread with some potato slices and season with salt and pepper. Combine meat with cabbage and spread some over potatoes.
Repeat potato and meat and cabbage layers, finishing with potatoes.
Whisk eggs with remaining mustard and sour cream, season with salt and pepper and pour over casserole. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until potatoes are tender.
For the onion sauce: peel onions and cut into rings. Heat butter in a pan and saute onions with caraway seeds for a few minutes. Dust with flour and saute briefly. Add wine and simmer until sauce is reduced to about 1/3, add tomato paste and broth. Simmer for 15 minutes and season with parsley, salt and pepper.
Serve potato casserole with onion sauce.
