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Savoy cabbage casserole
600g of potatoes
300g savoy cabbage
100g grated hard cheese
1 onion
1 clove of garlic
1 egg yolk
4 tbsp sunflower oil
2 tbsp wheat flour
150ml vegetable broth
100ml white wine
200ml of milk
smoked salt
black pepper
nutmeg
lemon zest
Peel the potatoes and cut into 2mm thick slices and then cook in water. Clean the savoy cabbage well and free from the stalks, then blanch for about 3-5 minutes in hot water.
Finely chop the onion and garlic and sauté in the oil. Add the spices. Add the flour, then add the broth, the wine and the milk and bring to a boil while stirring constantly.
Stir 2/3 of the grated cheese, remove from heat and stir until the cheese has dissolved. Then, if the sauce is not too hot, stir in the egg yolk. Season with salt and lemon.
Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until the ingredients are used up. End with sauce and spread the rest of the cheese on top.
Preheat the oven to 180°C.
Place the dish in the oven and bake for approx. 30-40 minutes until golden brown.
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If you try this Savoy cabbage casserole or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Savoy cabbage casserole
This tasty and juicy savoy cabbage casserole fits perfectly into the cold season. A delicious and easy-to-make oven dish.
Course Casserole
Cuisine lunch
Keyword cabbage
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 Portions
Author Klaraslife
Ingredients
- 600 g of potatoes
- 300 g savoy cabbage
- 100 g grated hard cheese
- 1 onion
- 1 clove of garlic
- 1 egg yolk
- 4 tbsp sunflower oil
- 2 tbsp wheat flour
- 150 ml vegetable broth
- 100 ml white wine
- 200 ml of milk
- smoked salt
- black pepper
- nutmeg
- lemon zest
Instructions
Peel the potatoes and cut into 2mm thick slices and then cook in water. Clean the savoy cabbage well and free from the stalks, then blanch for about 3-5 minutes in hot water.
Finely chop the onion and garlic and sauté in the oil. Add the spices. Add the flour, then add the broth, the wine and the milk and bring to a boil while stirring constantly.
Stir 2/3 of the grated cheese, remove from heat and stir until the cheese has dissolved. Then, if the sauce is not too hot, stir in the egg yolk. Season with salt and lemon.
Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until the ingredients are used up. End with sauce and spread the rest of the cheese on top.
Preheat the oven to 180°C.
Place the dish in the oven and bake for approx. 30-40 minutes until golden brown.
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6 comments
Pauline2. December 2020 - 11:33
Hi !
I’m vegan so can I skip the egg yolk ?
Thank you 😊
Reply
Klaraslife2. December 2020 - 20:58
Hi Pauline,
yes you can use 1 tsp for corn starch.
Greetings
Kathrin
Reply
Adrianna20. November 2022 - 02:56
This recipe was very delicious but as it is written there seems to be too much liquid! I used only half of the amount of milk that it called for and still it was more like a soup than a casserole. I will definitely try it again, but maybe with only half as much of each of the liquids. Thanks for sharing this recipe.
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