It is autumn! The weather leaves no other conclusion. Likewise the golden yellow, fresh potatoes, the orange carrots, and the green pointed cabbage. This dish pleases the eye and the wallet. A very inexpensive and easy lunch.
Ingredients for 4 persons
- 750 g small potatoes
- 1 roll from the day before
- 250 grams of carrots
- 600 g pointed cabbage
- 1 onion
- Salt
- 400 g mixed mince
- 1 egg
- Pepper
- 1-2 tbsp oil
- 1/8 liter of milk
- ½ tsp vegetable broth
- 150 g double cream cheese
- 2 teaspoons light sauce thickener
- 4-6 sprigs of thyme and chervil
- 75 g Gouda
Preparation
- Wash the potatoes and boil them in salted water for about 20 minutes. Soak the bun from the day before in water.
- Peel the carrots, wash and cut them into small cubes. Clean and wash the pointed cabbage and then cut it into quarters. Remove the stalk in the middle as it is very hard. Boil the vegetables in salted water for about 5 minutes. Drain and cut the cabbage in half again. Drain and peel the potatoes.
- Peel the onions and finely dice them. Squeeze the bun. Knead the onions and the roll with the minced meat and the egg. Season with salt and pepper. Shape into small balls and fry in hot oil in a pan for about 5 minutes.
- Place the prepared ingredients in a casserole dish. Heat ¼ liter of water, the milk, and the broth and melt the cream cheese in it while stirring. Stir in the sauce thickened and simmer for about 1 minute.
- Wash the herbs, chop all but a small part for garnish and stir into the sauce. Season with salt and pepper.
- Spread over the casserole, grate the cheese and sprinkle on top. Bake in the preheated oven for 15-20 minutes. Garnish with the remaining herbs and serve. Good Appetite.
Useful additional knowledge
Instead of carrots, the dish can also be supplemented with peas. You can also sprinkle a little Appenzeller cheese over the casserole for a slightly spicier and stronger taste. The more intense taste is very pleasant, especially in the cold season.
