Baked Chinese cabbage slices

Ingredients for 2 servings:

• 1 m.-sized egg(s)
• 50 g flour
• Milk, approx. 150 ml
• Salt
• 1 tsp spice mix e.g. garam masala, curry, ras al hanout
• Cheese, grated, approx. 100 g e.g. Gouda, medium-aged
• 4 slice(s) of Chinese cabbage, approx. 2 – 3 cm thick
• some butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian, small main course or side dish

Make a runny batter from the egg, flour, milk, and spices and let it swell for about 30 minutes. Meanwhile, slice the Chinese cabbage and place them close together in a buttered, shallow dish. Preheat the oven to 200°C fan/convection oven. Drop spoonfuls of batter over the Chinese cabbage, pushing the leaves apart slightly so the batter runs between the leaf rings. Place the dish in the oven and bake the cabbage for about 15 minutes, then sprinkle with cheese and bake for another 15 minutes, until the egg mixture has set and the cheese has melted. Choose the seasoning according to taste and what you have in stock. For the stated amount, I use about 1 teaspoon. The cooking time is only a guideline and may vary depending on the oven. This quantity is enough as a small meal for 2 people, or as a side dish for up to 4, depending on appetite.