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