Pointed Cabbage Casserole with Pumpkin and Met Sausage

(*) Hokkaido pumpkin is best, this variety does not need to be peeled, can be found in the health food store.

Cut the pointed cabbage into quarters lengthwise. Cut open the pumpkin, remove the seeds and cut into cubes. Peel the potatoes and cut into slices. Cook everything separately in salted water (all together for about 10 minutes each). Also cook the sausages (5 min), then cut into slices. Peel the onions, cut them into quarters and open them. Fry them for two or three minutes with a little bit of fat (preferably goose fat).

In a gratin dish, place the quarters of pointed cabbage, and over them, in colorful order, evenly distribute cubes of spreadable sausage and pumpkin, slices, slices of onion and half of the potatoes.

Heat the milk, season heartily with salt, pepper and nutmeg.

Add the remaining potato slices and mix everything together briefly. Then add two egg yolks and whisk briefly one more time. Pour this cream over all the ingredients in the gratin dish. Put everything for 10 to 15 min in the 200 °C hot stove form. Bake until golden brown.

Serving: Form a pointed cabbage quarter on each plate, over it distribute the other ingredients colorfully evenly.

Tip: Hans Bertels uses mainly organic ingredients for this dish. This makes this casserole taste significantly better. This increases the cost by about 3 euros.

Drink: Hans Bertels recommends a dry Pinot Gris from Baden:

ml

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