Cabbage Casserole with Potatoes and Grams

For the potato mixture, first mix milk with whipping cream. Peel the potatoes and immediately cut them into the milk-cream mixture, not too thinly. Season with salt, pepper, nutmeg and caraway seeds and simmer for about 15 minutes. (The potatoes should still be crunchy.) Let cool. Separate white cabbage into leaves, boil until soft and quench in cold water. Pat flat on a damp cloth. Grease a deep roasting pan well and line with one-third of the cabbage leaves. Spread half of the potato mixture on top and sprinkle with half of the grams. Place another third of the cabbage leaves on top, cover with remaining potato mixture and grams. Finish with the remaining cabbage leaves. Heat about 3-4 tablespoons of whipping cream and boil briefly with paprika powder, let cool and stir in remaining cream. Stir in eggs and season with salt and nutmeg. Sprinkle grated cheese to taste and pour the mixture over the cabbage casserole. Press down well. (The mass should now be nice and juicy.) Bake in the preheated oven at 180 °C for about 30 minutes on the middle rack. Serve with salad.

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