Savoy cabbage stew with cheese

Ingredients for 4 servings:

• 1 savoy cabbage
• 8 shallots
• 1 bunch of spring onions
• 100g Gorgonzola
• 150 g mountain cheese, more if desired
• 250 ml cream
• 2 handfuls of walnuts
• salt and pepper
• 100 ml broth
• 3 tbsp vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Heat the oil in a large pot or roasting pan, finely slice the spring onions, and fry. Peel the shallots, slice them into rings, and fry them with the cabbage. Cut the savoy cabbage into strips (leaving off the stalk) and fry them with the cabbage. Braise the mixture for about 3-4 minutes. Deglaze with the stock, just enough so that nothing burns. Too much stock will thin the dish later. Simmer with the lid on for about 7 minutes. The savoy cabbage should still have some bite. Grate the mountain cheese and chop the Gorgonzola. Add both to the pot. Add the cream and heat until hot. Add the chopped walnuts and season with salt and pepper. Suitable as a main course or side dish.