VEGETARIAN

Savoy Cabbage Casserole with Three Types of Cheese

Main Dishes | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Instead of gorgonzola, you can use any blue cheese like Roquefort.

Ingredients

Savoy Cabbage - 49.4 oz
Mozzarella Cheese - 5.3 oz
Grated Parmesan cheese - 3.5 oz
Cream - 7.1 oz
Gorgonzola Cheese - 1.8 oz
Thyme - 5 sprigs
Vegetable Oil - 1 fl oz
Breadcrumbs - 0.4 oz
Chicken Eggs - 2 pieces

Step by Step guide

Step 1

Cut the head of savoy cabbage in half and remove the cores. From each half, cut a slice about 3 cm thick along the cut, trying not to damage the structure.

Step 2

Add half of the oil to a skillet and carefully place the two cabbage slices in it. Sauté them over medium heat until they smell fragrant, then add hot water up to 2 cm, cover with a lid, and simmer on low heat. After 15 minutes, flip the cabbage slices, being careful not to damage the structure, and simmer for another 15 minutes under the lid. Add boiling water if necessary.

Step 3

Crack the eggs, lightly beat them with the cream, add the finely grated parmesan, and season with salt.

Step 4

Grease a silicone mold with the remaining vegetable oil, sprinkle with breadcrumbs, and place the thyme sprigs. Carefully transfer the two cabbage slices from the skillet (without disrupting the structure), flatten them, and pour the prepared filling on top, trying to evenly fill the space between the cabbage layers. Cover with slices of mozzarella and pieces of any blue cheese like Roquefort.