Clean, rinse and cut cabbage into strips. Remove the skin from the onions and dice them. Dice the meat loaf as well. Heat 60 g butter in a frying pan, fry onions and meat loaf briefly. Add cabbage and steam with closed lid for about 5 minutes.
Dust cabbage with flour, douse with milk and a quarter l of water.
Add clear soup, mustard, a little salt and pepper. Cover and simmer for 5-10 minutes. Stir in between.
Remove peel from potatoes and cut into thin slices. Season savoy cabbage with salt and freshly ground pepper. Place the cabbage in a shallow greased gratin dish and spread the potatoes evenly on top. Melt 4 tablespoons of butter and spread evenly over the potatoes. Sprinkle with salt, pepper, grated nutmeg and marjoram. Bake in a heated oven (200 degrees / gas 3) for 40-45 minutes. Garnish the casserole with herbs.
:Preparation : : 45 min
:Cooking time : : 45 min
:Cost : : 4 ÿ#
:Last change : : Karina Schmidt
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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