Summary

Ingredients

• 500 g white cabbae
• 100 g ham, cooked
• 50 g wild arlic
• 500 g potato noodles
• 200 ml vegetable stock
• 1 onion (s)
• 3 tablespoon butter
• 2 tablespoon lemon juice
• 200 ml whipped cream
• 150 g mountain cheese, e.. Gruyère
• salt and pepper

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Instructions

1. Slice the white cabbage into large strips. Dice the onion. Cut the wild garlic into strips. Dice the ham. Rasp cheese.
2. Heat 1 tablespoon butter. Add the onion and cabbage. Pour in the broth. Salt, pepper and cook covered for 10 minutes. Then add the cream and continue steaming for 5 minutes without the lid. Season to taste with lemon juice.
3. Preheat the oven to 225 degrees.
4. Fry the potato noodles in 1 tablespoon of heated butter until golden. Grease a baking dish with the remaining butter.
5. Mix the cabbage, potato noodles, wild garlic, ham and half of the cheese and place in the baking dish. Sprinkle with the rest of the cheese. Baked in the oven for about 15 minutes.