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Savoy cabbage with puff pastry topping

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Ingredients for 4 servings:

  • 180 g puff pastry, frozen
  • 750 g savoy cabbage
  • 1 stalk(s) leek
  • 1 carrot(s)
  • 150 g shallot(s)
  • 3 tbsp oil
  • 350 ml vegetable stock
  • 200 g sour cream
  • Salt
  • pepper
  • 70 g cheese, grated
  • 1 egg(s), including the yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the dough. Trim, peel, and wash the vegetables. Quarter the savoy cabbage and cut it into 1 cm wide strips like the leek. Dice the potatoes and carrot, peel the shallots, and quarter them. Sauté everything in oil. Add the broth and sour cream, and cook for about 15 minutes. Preheat oven to 200 degrees Celsius. Season the vegetables with salt and pepper and transfer to an ovenproof casserole dish. Sprinkle with cheese. Brush the edge of the dish with egg yolk. Roll out the dough, cut it to the appropriate size, and cover the dish with it. Bake for 10-12 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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