Savoy cabbage casserole

Ingredients for 2 servings:

• 650 g savoy cabbage, sliced
• ½ tsp vegetable broth, granulated
• 250 ml water
• 300 g jacket potatoes
• 100 g sunflower seeds, briefly roasted
• 200 g sweet cream
• 2 tbsp mustard
• 1 tsp salt
• 1 pinch(s) of sugar
• 6 peppercorns, ground
• Nutmeg, freshly grated
• 100 g cheese, Gouda, grated
• Fat, for the casserole dishes
• 2 tsp cranberries, ad jar
• Paprika granules

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, vegetarian

2 – 3 servings 2 1.5 L casserole dishes with lids Cook sliced ​​savoy cabbage with 0.5 tsp granulated vegetable stock and freshly grated nutmeg in approx. 250 ml water until al dente, or until the water has evaporated. Briefly roast the sunflower seeds dry on a hot plate, cut the jacket potatoes into small pieces, mix together, and add approx. 50 g grated Gouda. Mix the sweet cream with salt, sugar, pepper and mustard, pour over the mixture, mix well, pour into two greased casserole dishes, smooth down, cover with approx. 50 g Gouda, put 1 tsp cranberries in the middle of each dish and carefully scatter paprika granules around the edge. Close the lid, place in a cold oven and bake at approx. 170°C fan/convection oven for approx. 30-40 minutes, it should bubble gently. Place the drip tray right at the bottom of the oven in case it overflows.