Savoy cabbage and potato casserole

Ingredients for 4 servings:

• 10 m.-sized potatoes, pre-cooked as jacket potatoes
• ½ savoy cabbage, not too large
• 1 dash of olive oil
• 1 shallot(s)
• 1 garlic clove(s)
• ½ liter vegetable broth
• 1 lemon(s), organic
• 1 cup sour cream
• 2 eggs
• 150 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

simple and vegetarian

Cut the savoy cabbage into thin strips. Finely dice the shallot and sauté in olive oil in a pan until translucent. Add the savoy cabbage and the finely chopped or crushed garlic clove. Brown well. Pour in the vegetable stock and simmer with the lid on for 5 minutes until al dente. Drain the stock but reserve it. Peel the potatoes and add them to the savoy cabbage in the pan, sliced ​​not too thinly. Mix well and season with salt and pepper if desired. Grate over some lemon zest. Whisk the cream and eggs and add a little of the stock, making about 1.5 times the volume. Season with nutmeg, salt, pepper, and a little lemon juice. Place the potato and savoy cabbage mixture in a baking dish and pour the cream mixture over it. Sprinkle with the grated cheese and bake in the oven at 160°C (fan oven) for 20-25 minutes.