Cabbage Sprout Casserole

Summary

Ingredients

• 500 g sprouts, (cabbae sprouts)
• 250 g ham, sliced
• 250 g cheese, Gouda
• 2 cups crème fraîche
• 2 tablespoon sour cream
• salt
• butter

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Instructions

1. Clean the cabbage sprouts and cook them al dente in salted water. Drain well.
2. Coarsely grate Gouda cheese and mix with crème fraîche and sour cream. Cut ham. Spread the baking dish (size Jena glass) with butter.
3. Put the cabbage sprouts in the mold, sprinkle the sliced ham on top and brush with the cheese mixture.
4. Bake at about 175 ° convection for about 20 minutes, until the cheese is golden brown.
5. The recipe also tastes great with broccoli instead of cabbage sprouts.
6. Parsley potatoes go well with it (cut potatoes into bite-sized pieces and lightly toast in butter, add parsley and lightly salt, toss briefly).