John Myers
Contents
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Ingredients
- 700 g Savoy cabbage
- 1 pinch Salt
- 1 piece Egg
- 200 g Creme fraiche Cheese
- 30 g Liquid butter
- 1 pinch Pepper
- 1 pinch Nutmeg
Instructions
- Wash the savoy cabbage, remove the outer leaves. Cook the cabbage covered in lightly salted water for about 10 minutes, drain in a colander and allow to cool.
- Cut the pearling into eighths and cut out the stalk. Chop the savoy cabbage leaves and place in a gratin dish.
- Whisk the egg with the crème fraîche, stir in the butter in small portions. Season heartily with salt, pepper and nutmeg.
- Pour the sauce over the savoy cabbage. Bake at 175 ° C (fan oven 175 ° C) on the middle rack for 30 minutes.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 3.2gProtein: 2.7gFat: 9.4g
