Cabbage Casserole – Alfredissimo

Cut out the stem from the cabbage in a wedge shape, carve the head into leaves, rinse thoroughly. In a large saucepan, bring enough tap water to a boil, season with salt and cook the cabbage leaves on the stove for 4 to 5 minutes, bubbling, then drain and let drain.

Finely shred the shallots and sauté in butter in a small frying pan, then add a sip of the white wine and simmer gently until the liquid has evaporated. Remove from the stove.

Preheat the oven to 180 degrees Celsius. Spread the bottom of a large ovenproof glass or ceramic dish with half the amount of bacon slices, put in the properly drained cabbage leaves up to a third of the height of the dish.

Knead the stewed shallots together with the salt, eggs, pepper and thyme into the minced meat, arrange it into a flat patty and put it into the mold on top of the cabbage. Spread the remaining savoy cabbage leaves on top. Season the whipped cream with a little salt, pepper and freshly grated nutmeg, mix well and pour over the casserole.

Top generously with the remaining bacon slices and place in the hot oven on the middle rack. Baking time: about 45 minutes. Cut into pieces (like a pie) with a kitchen knife.

Our tip: use fresh thyme for an aromatic flavor note!

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