Potato Noodle Casserole with White Cabbage and Ham

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Potato Noodle Casserole with White Cabbage and Ham
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
524
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie524 cal.(25 %)
Protein20 g(20 %)
Fat33 g(28 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E3 mg(25 %)
Vitamin K124.9 μg(208 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate70 μg(23 %)
Pantothenic acid1.4 mg(23 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C94 mg(99 %)
Potassium933 mg(23 %)
Calcium396 mg(40 %)
Magnesium66 mg(22 %)
Iron2.7 mg(18 %)
Iodine22 μg(11 %)
Zinc2.7 mg(34 %)
Saturated fatty acids19 g
Uric acid76 mg
Cholesterol175 mg
Complete sugar8 g

Ingredients

for
6
For the noodles
700 grams Russet potatoes
salt
100 grams Pastry flour
1 egg
1 egg yolk
peppers (freshly ground)
Nutmeg
Ingredients
600 grams Green cabbage
1 onion
50 grams Wild garlic
100 grams cooked ham (sliced)
3 Tbsps butter
200 milliliters Vegetable broth
300 milliliters Whipped cream (at least 30% fat content)
1 Tbsp lemon juice
150 grams Mountain cheese
How healthy are the main ingredients?
potatoWhipped creamMountain cheesehamsaltegg

Preparation steps

1.

Peel the potatoes, place in a pot of salted water, bring to a boil and then simmer about 25 minutes. Drain and let cool. Then press the potatoes through a ricer into a mixing bowl. Add the flour, egg, egg yolk, salt, pepper, and nutmeg and stir until well combined. Let the dough rest a bit. Form the dough into noodles (about 8 cm long (approximately 3 inch)). Place in a pot of boiling salted water and cook until done, about 5 minutes. Remove with a slotted spoon and drain. Remove the outer leaves of the cabbage, quarter, and slice into strips. Peel the onion and chop. Brush the wild garlic, rinse, shake dry, and cut crosswise into strips. Cut the ham into cubes.

2.

Heat 1 tablespoon of the butter in a pan. Add the onion and cabbage.  Saute until softened. Add the broth, salt, and pepper, cover, and simmer about 10 minutes over low heat. Remove the lid and cook for another 5 minutes. Once the liquid has evaporated, then add the cream and let simmer. Season with the lemon juice. Preheat the oven to 225° C (approximately 425° F) top and bottom heat. Meanwhile, saute the noodles in a skillet in1 tablespoon butter. Grate the cheese. To the cabbage, add the noodles, the wild garlic, ham, and half of the cheese. Season again to taste. Transfer the mixture to a baking dish greased with the remaining butter. Sprinkle the remaining cheese over the top. Bake until browned and bubbly, about 15 to 20 minutes.