Cabbage Gratin

Remove the green from the cabbage stems (use elsewhere). Cut the stems fresh at the bottom and thread if necessary. Cut into strips and these into squares.

Brush a casserole dish with a tiny bit of clarified butter. Heat the rest in a non-stick frying pan. Sauté the cabbage stems, seasoning with salt, pepper and nutmeg. Add the cream and simmer with the lid closed until soft.

Clean mushrooms with a brush, cut freshly at the bottom and slice. Cut the mozzarella into slices.

Put the cabbage stems in the baking dish. Pour minced tomatoes on top. Spread the mushrooms evenly on top and finally place the mozzarella slices on top. Sprinkle the kitchen herbs and a few turns of pepper on top. Put the bottom half of the dish in a 200 °C oven and bake for twenty minutes.

Serve with boiled potatoes or long grain rice.

Tip from Mrs. Meyer: The cabbage gratin can be topped with leftover vegetables instead of mushrooms or possibly with any pizza ingredients.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!

Related Recipes:

Make Sauerkraut YourselfFor the sauerkraut, first cut away the outer, wilted leaves from the cabbage head, cut into quarters and... Amos Cabbage FrittersPut the cut cabbage in a baking dish with the caraway seeds and the vinegar and let it soak for about 15... Zucchini-Mozzarella-LaibchenFor the zucchini mozzarella loaf, finely chop the herbs. Peel the garlic clove and chop finely as well. Wash... Wild Boar LiverA delicious mushroom dish for any occasion! – as possible young animal,White pepper Pepper – fresh... Stuffed Cabbage with DillChoose a saucepan large enough for the amount of cabbage and coat it with oil, put narrow slices of bacon on... Cream Cheese Tart with Salmon1. rinse kitchen herbs. Pluck dill and parsley leaves from stems (leave a few for garnish) and chop finely... Broccoli Au GratinFor broccoli au gratin, cut broccoli into florets and cook in salted water until al dente. Cut the ham and... Pheasant Breasts with Jerusalem Artichoke and Champagne CabbageFor the pheasant breasts with Jerusalem artichoke and champagne cabbage from the pheasant, remove the breasts... Pickled Wild Garlic From TransylvaniaTrim the flower stalks from the wild garlic at both ends, rinse them, pour off the water and place the stalks... Larded Roast Pork(1) Pork neck is very well suited for roasting, as it is coated with layers of fat, which layers of fat that...