John Myers
Swiss-style Savoy Cabbage Casserole
The perfect swiss-style savoy cabbage casserole recipe with a picture and simple step-by-step instructions.
- 750 gr Savoy
- 2 Onions
- 100 gr Bacon cubes
- 20 gr Butter
- 125 ml Vegetable broth
- Ground pepper
For the casting
- 3 Eggs
- 150 ml Milk
- 100 ml Whipped cream or rama finesse
- Grated nutmeg
- Salt pepper
- 100 gr Grated Emmental
- Remove the outer leaves from the savoy cabbage, quarter the savoy cabbage and cut out the stalk, rinse the savoy cabbage and let it drain. Peel the onions, cut the savoy cabbage and the onions into strips.
- Melt the butter in a large saucepan and leave the diced bacon in it, add strips of onion and savoy cabbage and sauté, remove with the vegetable stock and cook for 10 minutes.
- For the topping, whisk the eggs with milk and cream and season with salt, pepper and nutmeg. Mix in the Emmental.
- Fill the savoy cabbage mass with the cooking liquid into a shallow casserole dish and pour the topping over it. Put the pan in the preheated oven, bake at 180 ° C for about 45 minutes. Fried potatoes were served as a side dish.
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