Baked savoy cabbage balls

Ingredients for 3 servings:

• 12 leaves of savoy cabbage
• 1 bunch of parsley
• 125 ml cream
• Salt and pepper from the mill
• Cayenne pepper
• 1 pinch(s) nutmeg, freshly grated
• 300g mozzarella
• 1 tbsp butter
• 2 tbsp crispbread, crumbled or grated stale wholemeal bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Remove the thick ribs from the savoy cabbage leaves and only slice the others flat. Grease a shallow, ovenproof casserole dish with butter. Preheat the oven to 200°C. Bring a large pot of salted water to a boil and blanch the savoy cabbage leaves for about 3 minutes, until they are soft enough to fold. Remove the leaves with a slotted spoon and drain well. Form into small balls and place them close together in the dish. Wash the parsley, pat dry, and chop very finely. Whisk the cream with the parsley, salt, pepper, cayenne pepper, and nutmeg and pour over the savoy cabbage leaves. Drain the mozzarella, slice it, and arrange it on top of the savoy cabbage. Dot with knobs of butter and sprinkle with breadcrumbs. Bake for about 25 minutes, until the mozzarella is lightly browned. Serve with boiled potatoes or mashed potatoes.