Savoy cabbage and potato rösti with saucisson, Rosti a little different: with the potatoes, shallots and strips of blanched cabbage is browned. They are enjoyed with a nice saucisson.
Savoy cabbage and potato- Main course For 4 people
2 kg of potatoes, for example, Urgenta, Bintje
300 g of cabbage
4 saucisson du Vully of 230 g
8 tablespoons of butter for roasting
pepper from the pepper mill
How to proceed Savoy cabbage and potato
ca. 20 minutes
ca. 40 minutes
ca. 25 minutes
1 h 25 min
The day before, steam the potatoes in their skins for approx. 40 minutes (make sure the potatoes are not overcooked). Let them cool and keep them in the fridge until ready for use.
The following day, peel the potatoes and grate them with the rösti grater trying to obtain very long flakes. Cut the shallots into slices. Remove the core and cut the cabbage into strips. Blanch the strips of cabbage in salted water. Pass them under cold water, drain and let them drain well. Boil the saucisson for approx. 25 minutes in water just below the boiling point.
Meanwhile, heat half of the butter to roast in two non-stick pans. Pour in the potatoes and season with salt and pepper. Sauté them for approx. 5 minutes, then mix them with a wooden ladle. Add the cabbage and shallots and mix in the pan. Compact the ingredients with the ladle so that it turns out a nice pie. Brown the rösti over medium heat for approx. 10 minutes. Turn the rösti with the help of a plate. Add the remaining butter and finish cooking. Serve the rösti with the saucisson.