Savoy cabbage casserole super delicious

Ingredients for 4 servings:

• ½ savoy cabbage, approx. 600 – 700 g, roughly chopped
• 2 carrots, thinly sliced
• 1 onion(s), thinly sliced
• 100 g bacon or belly bacon in thin strips
• 150 ml vegetable broth or meat broth
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. caraway, ground
• 2 tbsp clarified butter or flavorless oil
• 1 cup of sweet cream
• 250 g Emmental cheese, grated
• 3 eggs
• 1 pair of strong sausages (e.g. Käsekrainer, Thüringer Stifte or similar)
• e.g. Parmesan, freshly grated
• e.g. fat and breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

can be well prepared

Sauté the bacon or pork belly with the onion rings until the onions are translucent. Then add the coarsely chopped savoy cabbage and the carrot slices and sauté everything for about 5 minutes over low heat. Now add the stock and simmer with the lid on for 10 minutes. Season with salt, pepper, and freshly ground nutmeg. Be careful with the salt; the smoked belly already adds quite a bit of flavor! For easier digestion, simply stir in a pinch of ground caraway seeds. Let cool slightly, as the egg, cheese, and cream mixture, which you’ll add later, should thicken in the oven rather than in the pan. And here we come to a crucial point: We don’t need the casserole until later, or want to prepare it outside of the savoy cabbage season? No problem: either refrigerate or freeze! Mix the grated Emmental cheese with the eggs and cream and add to the fresh/chilled/thawed savoy cabbage base, mixing everything well. Transfer the mixture to a greased and breadcrumbed casserole dish. Sprinkle with Parmesan cheese. Bake in a preheated oven at 150°C for about 50 minutes. Slice the sausages—in the photos, they were Käsekrainer—lengthwise and place them cut-side down on the casserole for the last 10 minutes.