Ingredients with Measurements:
- 1 head of Filderkraut cabbage, shredded
- 4 large potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of vegetable broth
- 1 cup of heavy cream
- 1 cup of grated Gruyere cheese
- 1/2 cup of breadcrumbs
- 2 tablespoons of butter
- Salt and pepper to taste
Special Equipment Needed:
- Large baking dish
- Skillet or sauté pan
- Mixing bowl
- Grater
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet or sauté pan, melt the butter over medium heat.
3. Add the chopped onion and minced garlic, and sauté until softened.
4. Add the shredded Filderkraut cabbage and continue to sauté until it has wilted and softened.
5. In a mixing bowl, combine the vegetable broth and heavy cream.
6. Layer the sliced potatoes in the bottom of the baking dish.
7. Pour half of the vegetable broth and cream mixture over the potatoes.
8. Add a layer of the sautéed Filderkraut cabbage on top of the potatoes.
9. Sprinkle half of the grated Gruyere cheese over the Filderkraut layer.
10. Repeat the layers of potatoes, vegetable broth and cream mixture, Filderkraut, and Gruyere cheese.
11. Top with a layer of breadcrumbs.
12. Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
13. Let the Filderkraut-Kartoffel-Auflauf cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 365
- Fat: 21g
- Carbohydrates: 31g
- Protein: 12g
- Fiber: 5g
- Sodium: 400mg
Substitutions for ingredients:
- Filderkraut cabbage can be substituted with regular green cabbage or savoy cabbage.
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for extra flavor.
- Use different types of cheese, such as cheddar or Parmesan.
Tips and Tricks:
- Make sure to slice the potatoes thinly so that they cook evenly.
- If the top of the Filderkraut-Kartoffel-Auflauf is browning too quickly, cover it with foil for the remainder of the cooking time.
- Let the Filderkraut-Kartoffel-Auflauf cool for a few minutes before serving to allow the layers to set.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the Filderkraut-Kartoffel-Auflauf in the baking dish for a rustic look.
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Steamed green beans with garlic butter
Troubleshooting Advice:
- If the potatoes are not cooked through, cover the dish with foil and continue to bake until tender.
- If the Filderkraut-Kartoffel-Auflauf is too dry, add more vegetable broth and cream mixture.
Food Safety Advice:
- Make sure to wash the Filderkraut cabbage thoroughly before shredding.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Filderkraut is a type of cabbage that is grown in the Filder region of Germany. It has a sweet and mild flavor, and is often used in traditional German dishes.
Flavor Profiles:
- The Filderkraut-Kartoffel-Auflauf has a creamy and savory flavor, with a slight sweetness from the Filderkraut cabbage.
Serving Suggestions:
- Serve the Filderkraut-Kartoffel-Auflauf as a main dish for a cozy family dinner or a casual dinner party.
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Region: German