Vegetarian savoy cabbage and potato noodle casserole

Ingredients for 4 servings:

• ½ head of savoy cabbage
• 1 onion(s), diced
• 2 carrots, finely chopped
• 200 g mushrooms, sliced
• 500 g potato dumplings
• 150 g cheese, grated
• 150 ml white wine
• 150 ml water
• 200 ml cream
• 2 tsp vegetable broth
• salt and pepper
• nutmeg
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Cut the savoy cabbage into strips, wash, and drain. Add oil to a pot. Add the onions, carrots, and mushrooms one after the other and fry. Briefly fry the savoy cabbage. Deglaze with white wine and reduce briefly. Add the vegetable stock and water and simmer for about 10 minutes. Fry the potato dumplings in a separate pan until crispy. Add the cream to the vegetables and simmer. Season with salt, pepper, and nutmeg. Place the potato dumplings and vegetables in a baking dish, sprinkle with cheese, and bake in a hot oven at 200°C (top/bottom heat) for about 20-30 minutes, until the cheese has melted and is lightly browned.