1. cover apple rings with apple juice and swell. Roast almond kernels in a frying pan without fat until light brown. Clean kale, removing thick ribs. Rinse kale, make in boiling hot water for 5 minutes, rinse, squeeze well and chop coarsely. Cut onions into cubes and sauté in 5 g butter and oil until translucent. Add green cabbage and sauté for about 10 minutes until soft. Add clear soup and whipping cream and cook everything together over medium heat with lid closed for 30-35 minutes. Season heartily with salt, pepper and nutmeg. Fold the almond kernels into the kale. 2.
In the meantime, peel potatoes, slice finely and rinse when cooled. Cook in boiling salted water for 4-5 minutes, rinse, drain and dry with kitchen roll. Lightly squeeze apple rings, sprinkle with cinnamon. Season breadcrumbs with salt, pepper and nutmeg and knead into crumbs with remaining butter using your hands.
Grease a gratin dish with butter. Layer apple rings, kale, potatoes. Layer potatoes, kale and breadcrumbs in the dish. Bake the casserole in a heated oven at 180 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 40-45 minutes until golden brown.
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