in Switzerland

Savoy cabbage casserole Swiss style

updated

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Ingredients for 4 servings:

  • 40 g bacon, cut into strips
  • 40 g butter
  • 40 g onion(s), in rings
  • 800 g savoy cabbage, cut into strips
  • salt and pepper
  • 200 ml vegetable stock
  • 200 ml whipped cream
  • 4 eggs
  • 400 g Emmental cheese, grated
  • Nutmeg, grated
  • Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Fry the bacon strips in butter. Sauté the onion rings and savoy cabbage in it. Season with salt and pepper, deglaze with vegetable stock, and simmer for about 10 minutes. Combine the cream with the eggs and Emmental cheese. Season with salt, pepper, and nutmeg. Place the sautéed savoy cabbage strips in a buttered casserole dish, pour over the cream and egg mixture, and place on the rack in the preheated oven. Bake at 180°C (top/bottom heat) for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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