Vegetarian Pointed Cabbage Casserole

Ingredients

• 900g potatoes

• 180ml whole milk

• 50g unsalted butter

• A pinch of nutmeg

• 500g shredded pointed cabbage

• 300g vegetarian minced meat

• ½ onion

• 3 teaspoons curry powder

• 1 tablespoon olive oil

• Salt and pepper to taste

• 3 Elstar apples

• 150g aged cheese, grated

• 100g breadcrumbs

Instructions

1. Peel the potatoes and cook them in plenty of water for about 20 minutes until tender.

2. Drain and mash them with a potato masher.

3. Add the milk and butter to the mash and stir until the butter has completely melted.

4. Season the mashed potatoes with nutmeg, salt, and pepper to taste.

5. Preheat the oven to 200°C.

6. Finely chop the onion.

7. Heat the olive oil in a pan and sauté the onion. Then add the cabbage and curry powder. Cook gently without letting it brown.

8. Peel the apples and cut them into small cubes.

9. Add the apple cubes and vegetarian minced meat to the pan and fry for a few minutes.

10. Place the cooked cabbage mixture in a baking dish. Spread the mashed potatoes evenly over the top.

11. Sprinkle the grated cheese over the mashed potatoes and then top with breadcrumbs.

12. Bake in the oven for about 20 minutes, until the casserole has a golden, crispy crust.

Storage Advice:

Keep refrigerated for up to 2 days.
This casserole can also be prepared a day in advance and baked just before serving.

Nutritional information