Casserole with Cabbage Sprouts and Potatoes

For the casserole with cabbage sprouts and potatoes, wash the cabbage sprouts, cut off the stalk and remove brown or yellow leaves.

Boil water with salt, anise, fennel and caraway seeds, add cabbage sprouts, boil for 5 minutes and drain through a sieve. Peel potatoes and cut into cubes.

Preheat oven to 180 °C top and bottom heat. Mix cream with eggs, sage and 100 g Gouda and season with salt.

Mix the cabbage sprouts with the potato cubes and put them into a greased baking dish. Spread the glaze over the top, sprinkle with the remaining cheese and bake for about 45 minutes until the cheese is golden brown.

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