Summary

Ingredients

• 0.5 ½ head white cabbage
• 0.5 ½ zucchini
• 1 onion (s)
• some butter
• 250 g meat broth
• 200 g cream or cremefine
• 2 tablespoon lemon juice
• 80 g diced ham
• 500 g potato noodles from the refrierated shelf
• 150 g mountain cheese, rated
• salt and pepper
• Paprika powder

Print Recipe Pin Recipe

Instructions

1. Clean the cabbage, cut in half and slice into strips. Thinly slice or slice the zucchini. Dice the onion.
2. Sauté all the vegetables in butter in a large saucepan, then pour in the broth. Steam with the lid on for about 10 minutes, then cook again for about 10 minutes without the lid, until the broth has boiled off.
3. Add the cream and let it boil down a little. Season with salt, pepper and lemon juice.
4. Preheat the oven to 220 ° C (top / bottom heat).
5. Meanwhile, fry the potato noodles in a pan with butter until golden
6. Mix the cabbage vegetables with the potato noodles and ham and add half of the cheese. Season well with salt, pepper and paprika and put everything in a greased baking dish. Scatter the rest of the cheese on top and bake the casserole for about 15-20 minutes.
7. Great to prepare and delicious!