Summary

Ingredients

• 600 g savoy cabbae, thinly sliced
• 200 ml vegetable stock or vegetable stock
• 250 g chanterelles, fresh
• 1 medium onion (s), finely chopped
• 2 tablespoon oil (sunflower)
• 3 tablespoon butter, or clarified butter
• 1 tablespoon flour
• 50 g crème fraîche, or sour cream
• salt and pepper
• nutmeg
• 100 g processed cheese, or rated cheese

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Instructions

1. Heat the stock in a large saucepan and cook the savoy cabbage covered for 15 minutes.
2. Heat the oil strongly, fry the mushrooms and onions in it.
3. Preheat the oven to 250 ° C.
4. Pour off the savoy cabbage, collect the liquid. Heat the butter, sweat the flour in it, deglaze with the savory stock and let it simmer a little. Stir in sour cream and season well with the spices.
5. Put the drained savoy cabbage in a baking dish, place the mushrooms in the middle. Spread the sauce over the vegetables and sprinkle with the cheese slices or grated cheese. Baked in the oven for about 15 minutes.
6. This casserole can also be served as a main course for 2 with boiled potatoes.