Savoy stew from the oven

Ingredients for 4 servings
• 1 onion
• 1 tablespoon butter
• 1 tsp. Caraway seed
• 150 ml white wine
• 600 g firm potatoes
• 600 g kale
• 1 teaspoon dried marjoram
• 2 bay leaves
• 250 g sour cream
• Salt, Pepper
• 4 sprigs parsley
• 100 g mountain cheese
• 0.5 tsp. Rose hot paprika

Time: 35 min plus cooking time 55-60 minutes

Preparation

1. The Onion, Finely dices. Clarified butter in a saucepan and fry the onions over medium heat glassy. Caraway briefly sauté. Deglaze with white wine and let reduce by half.


2. Peel the potatoes and cut into 2 cm cubes. Halve the cabbage and cut out the stalk. Cut the leaves coarsely. Put the potatoes and cabbage to the onions and sauté briefly. Marjoram and bay leaf and cook pour 300 ml of water. Stir strength with the sour cream and stir smooth. Season with salt and pepper. Cover and cook in a preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom for 30 minutes.

3. Plucking parsley leaves from the stems and finely chop. Grate the cheese coarsely and sprinkle over the stew. Let gratin glands 15 minutes without lid. Before serving, sprinkle with parsley and paprika.

Nutritional information per serving: 427 kcal
• 15 g protein
• 26 g fat
• 27 g carbohydrates