Stuffed kale casserole

This is a recipe for a very tasty, once a little different casserole with savoy cabbage, which I always like to prepare and which I would like to recommend to everyone.

ingredients

(4 servings)

  • 750 g boiled potatoes
  • 1 savoy cabbage
  • salt
  • 2 onions
  • 2 cloves of garlic
  • about 2 tablespoons butter
  • 500 g of minced meat (mixed with pork or mixed as desired)
  • 2 eggs
  • some butter for the mold
  • Salt, pepper, caraway, paprika powder
  • knobs of butter

preparation

  1. The potatoes are best cooked the day before.
  2. From kale you first remove the outer leaves, then you take as many leaves as you need to lay out a springform or casserole dish. The midribs are cut out a bit at the thickest point. Then place the leaves in portions for about 1 minute in boiling salted water and then immediately chill them off, so color and vitamins are better preserved.
  3. Now the shape is buttered and lined with the blanched savoy cabbage so that they cover the bottom and survive at the top (see picture 1 + 2).
  4. The rest of the savoy cabbage is cut into small strips in fine strips, onions and garlic and steamed together with a little butter in a pan, seasoned with salt, pepper, cumin and pepper and then allowed to cool a little.
  5. Meanwhile, the boiled, peeled potatoes are cut into small cubes and mixed well with the minced meat and eggs, then also seasoned with salt, pepper, cumin and paprika and mixed with the cooled savoy pork mixture.
  6. Spread this mass evenly on the savoy cabbage leaves in the mold, smooth the surface and cover the protruding tips of the leaves so that the filling is completely covered. Then spread some more butterflakes over it and put the mold in the preheated to 180 degrees oven.

After about 60 minutes of baking time the casserole is then ready for consumption.

It can then be cut into pieces like a cake and a tomato or bechamel sauce goes very well with it.

I wish you a pretty good appetite!

Chicken and Kale Casserole | Everyday Food with Sarah Carey | February 2024