John Myers
Ingredients for 4 servings:
- 1 kg savoy cabbage, sliced, cooked
- 800 g waxy potatoes, cut into thick slices, cooked
- 200 g lean smoked ham (salmon ham)
- 3 eggs
- 250 ml milk
- 100 g cheese for sprinkling
- 1 ½ tbsp vegetable stock or Vegeta, granulated
- pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
well prepared and even better warmed up
Remove the stalks from the savoy cabbage, cut into strips, wash, and cook for 20 minutes without salt. Drain well. Cook the potato slices (approx. 0.5 cm thick) in 1 teaspoon of Vegeta or vegetable stock until almost tender. Divide the savoy cabbage and place half in a baking dish. Arrange a third of the potatoes on top. Then arrange a layer of ham (sliced or diced) on top of the potatoes. Repeat this process with the next three layers: Savoy cabbage – potatoes – ham. For the final layer, add another layer of potatoes. Season the eggs with the milk, a tablespoon of Vegeta or vegetable stock, pepper, and nutmeg, and whisk. Pour the egg wash over the casserole and sprinkle with the grated cheese. Bake for 45 minutes at 180°C fan/convection oven in the lower third of the oven. It tastes even better reheated than fresh.
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