Savoy cabbage gratin with chanterelles

Ingredients for 4 servings:

• 600 g savoy cabbage, in fine strips
• 200 ml vegetable stock or vegetable broth
• 250 g chanterelles, fresh
• 1 medium-sized onion(s), finely chopped
• 2 tbsp oil (sunflower)
• 3 tbsp butter, or clarified butter
• 1 tbsp flour
• 50 g crème fraîche or sour cream
• salt and pepper
• nutmeg
• 100 g processed cheese or grated cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also tastes good as a main course

Heat the stock in a large pot and sauté the savoy cabbage, covered, for 15 minutes. Heat the oil until very hot, then sauté the mushrooms and onions. Preheat oven to 250°C. Drain the savoy cabbage, reserving any liquid. Heat the butter, sauté the flour in it, deglaze with the savoy cabbage stock, and simmer slightly. Stir in the sour cream and season generously with the spices. Transfer the drained savoy cabbage to a casserole dish, placing the mushrooms in the center. Spread the sauce over the vegetables and sprinkle with the cheese slices or grated cheese. Bake in the oven for about 15 minutes. This casserole can also be served as a main course for two with boiled potatoes.