Potato and Beef Casserole with Savoy Cabbage

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Potato and Beef Casserole with Savoy Cabbage
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
608
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie608 cal.(29 %)
Protein34 g(35 %)
Fat32 g(28 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E6.2 mg(52 %)
Vitamin K18.7 μg(31 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.1 mg(126 %)
Vitamin B₆0.8 mg(57 %)
Folate112 μg(37 %)
Pantothenic acid2.4 mg(40 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂5.6 μg(187 %)
Vitamin C119 mg(125 %)
Potassium1,548 mg(39 %)
Calcium193 mg(19 %)
Magnesium100 mg(33 %)
Iron5.9 mg(39 %)
Iodine20 μg(10 %)
Zinc7.2 mg(90 %)
Saturated fatty acids16.5 g
Uric acid209 mg
Cholesterol252 mg
Complete sugar9 g

Ingredients

for
6
For the casserole
1 kilogram potatoes
600 grams Beef
2 Tbsps Mustard
1 tsp Vinegar
salt
freshly ground peppers
1 small Savoy cabbage
2 Tbsps clarified butter
1 tsp Mustard seed
4 eggs
125 grams Whipped cream
For the onion sauce
4 onions
½ tsp Caraway
2 Tbsps clarified butter
2 tsps Tomato paste
250 milliliters dry white wine
2 Tbsps Pastry flour
½ l Beef broth
2 Tbsps chopped parsley
salt
freshly ground peppers
In addition
butter (for the pan)
How healthy are the main ingredients?
potatoBeefWhipped creamMustardTomato pasteparsley

Preparation steps

1.

For the casserole: cook potatoes in salted water for 20-25 minutes. Drain and rinse in cold water, peel and cut into slices.

2.

Cut beef into about 2 cm (approximately 3/4 inch) cubes. Mix 1 tablespoon of mustard with vinegar, season with salt and pepper. Coat meat with the mixture and let rest for 30 minutes.  

3.

Rinse cabbage and quarter. Remove hard stalk and cut cabbage into about 1 cm (approximately 1/2 inch) strips.

4.

Heat butter in a pan and saute cabbage for a few minutes, add mustard seeds and saute for about 10 minutes. Season with salt and pepper and let cool.

5.

Grease roasting pan. Spread with some potato slices and season with salt and pepper. Combine meat with cabbage and spread some over potatoes.

6.

Repeat potato and meat and cabbage layers, finishing with potatoes. 

7.

Whisk eggs with remaining mustard and sour cream, season with salt and pepper and pour over casserole. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until potatoes are tender. 

8.

For the onion sauce: peel onions and cut into rings. Heat butter in a pan and saute onions with caraway seeds for a few minutes. Dust with flour and saute briefly. Add wine and simmer until sauce is reduced to about 1/3, add tomato paste and broth. Simmer for 15 minutes and season with parsley, salt and pepper.

9.

Serve potato casserole with onion sauce.

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