Savoy cabbage casserole with feta cheese

Ingredients for 4 servings:

• 650 g savoy cabbage
• 1 tsp salt
• 1 kg potatoes
• 120 g sheep’s cheese
• 3 cloves garlic
• 2 tbsp sage
• 50 g butter
• 1 tbsp olive oil
• 1 cup whipped cream
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quarter the savoy cabbage leaves lengthwise, removing the center ribs. Then pre-cook in boiling salted water for 4-5 minutes, remove, and drain. Peel and grate the potatoes, pre-cook in the savoy cabbage water for 2 minutes, and drain in a sieve. Press the cheese through a sieve. Peel and slice the garlic. Roast with the sage in 20g butter and oil until light brown, and drain on kitchen paper. Brush 10g butter into a baking dish. Loosely add the savoy cabbage and potatoes, season with salt and pepper. Sprinkle with feta cheese in layers. Pour over the cream. Place the remaining butter in small pieces on the surface. Bake in a preheated oven at 175°C on the second rack from the bottom for 30-35 minutes. After 20 minutes, sprinkle with garlic and sage, then serve.