White Cabbage and Potato Casserole with Tomatoes and Cabanossi

For the white cabbage potato casserole with tomatoes and cabanossi, first remove the outer leaves from the cabbage head. Cut the head in half and then into fine strips (cut out the stalk in a wedge shape beforehand).

Peel the potatoes, wash them and then grate them. Wash the tomatoes and cut them into bite-sized pieces, cut the cabanossis into 5 mm thick slices.

Preheat the oven to 200 degrees top-bottom heat. Boil the cabbage in a pot of water for about 15 minutes until al dente (a little shorter or longer depending on the desired firmness), then drain and drain well.

Heat some oil in a large pan and sauté the onion until translucent, add the cabanossi and sauté for about 1 minute. Then add the grated potatoes and sauté briefly.

Add the cabbage to the pan, add the whipping cream, vegetable broth, tomatoes and garlic, mix well, season everything with cumin and marjoram and season with salt and pepper.

Pour the mixture into a baking dish and put it in the oven. After 15 minutes, switch from upper-lower heat to convection and cook for another 15 minutes.

Arrange the white cabbage and potato casserole with tomatoes and cabanossi on plates and serve immediately.

Preparation Tip:

You can also use another spicy sausage or even streaky smoked bacon instead of cabanossi for the white cabbage and potato casserole with tomatoes.

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