Red Cabbage Casserole with Mashed Potato Topping
Red cabbage braised with apple, onion and bacon in red wine and cream, baked under a topping of mashed potato, gouda and breadcrumbs.
Ingredients15
- red cabbage800g
- sugar1 EL
- salt for the cabbage1 EL
- apple cider vinegar50ml
- onion100g
- apple1 Stück
- diced bacon125g
- red wine100ml
- heavy cream100g
- starchy potatoes800g
- gouda200g
- breadcrumbs2 EL
- salt1 TL
- black pepper1 Prise
- nutmeg1 Prise
Instructions
- 1
Remove the core from the red cabbage and cut it into fine strips.
- 2
Add salt and sugar to the cabbage and knead by hand until it softens. Then pour in the apple cider vinegar. Wear gloves, or your hands will turn purple.
- 3
Peel and finely dice the onions. Wash the apple, core it and grate it finely.
- 4
Render the bacon in a pot, add the onions and apple and sweat briefly.
- 5
Add the red cabbage to the pot and fry for a few minutes.
- 6
Pour in the red wine and cream and simmer over low heat for 15 to 20 minutes.
- 7
Meanwhile, peel the potatoes, cut them into small pieces and boil in salted water for about 15 minutes until tender.
- 8
Place the cooked potatoes in a bowl and mash with a fork.
- 9
Mix the mashed potatoes with gouda and breadcrumbs and season with salt, pepper and freshly grated nutmeg.
- 10
Preheat the oven to 170 °C (about 340 °F) conventional. Put the cabbage in a baking dish, spread the mashed potato over it and bake for 30 to 40 minutes until the topping is golden.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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