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Potato and Red Cabbage Casserole | Hearty & Baked Golden Brown
(0)
70 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer Klassiker der deutschen Herbstküche: Zarte Kartoffelscheiben und fein angeschwitzter Rotkohl mit fruchtigen Apfelspalten, überbacken in einer cremigen Schmand-Sahnesauce mit würzigem Bergkäse und frischem Thymian.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Thoroughly grease a baking dish with 10 g of softened butter.
Peel and wash the potatoes, then slice them into approx. 2 to 3 mm thin slices using a mandoline. Remove the core from the fresh red cabbage and finely slice or shred into strips. Peel, core, and cut the apple into thin wedges. Peel and finely dice the yellow onion. Coarsely grate the mountain cheese.
Sautéing Red Cabbage & Mixing Cream Sauce
Heat 15 g of butter in a large pan. Sauté the diced onions until translucent. Add the sliced red cabbage and apple wedges, then sauté over medium heat for about 4 to 5 minutes until the cabbage wilts slightly. Season with a pinch of ground caraway, a little salt, and pepper.
Chef's tip
Fine apple tip: A slightly tart apple such as Boskoop or Elstar pairs particularly well with the mild sweetness of the red cabbage and gives the casserole a wonderfully fresh note.
Doneness test: Since potato slices cook at slightly different rates depending on the variety, test the centre of the casserole with a sharp kitchen knife before serving. If the knife slides in without resistance, the casserole is perfect.
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