Potato Noodle Casserole with White Cabbage and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 124.9 μg | (208 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 396 mg | (40 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
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.
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.
