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Savoy cabbage gratin

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Ingredients for 4 servings:

  • 200 g rice
  • 1 m.-large savoy cabbage
  • 100 g butter
  • 200 g mushrooms
  • 100 g cream
  • 150 g cheese (Emmental), grated
  • 12 sage leaves
  • herbal salt
  • pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil rice with double the amount of water for 20 minutes. Remove the stalks and outer leaves from the savoy cabbage, cut into eighths, and cut into strips. Sauté the savoy cabbage and 10 sage leaves in 75g butter and 100ml water for 15 minutes. Season with herb salt, pepper, and nutmeg. Brown the rice in a pan with the remaining butter and herb salt. Grease a large casserole dish. Alternate layers of rice and savoy cabbage. Place mushroom slices on top (brown fresh mushrooms in the pan first). Mix the cream with the cheese and spread over the mixture. Bake at 200°C for about 10-15 minutes. Sprinkle with 2 finely chopped sage leaves.

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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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