Summary

Ingredients

• 180 g puff pastry, frozen
• 750 g savoy cabbae
• 1 leek
• 1 carrot (s)
• 150 g shallot (s)
• 3 tablespoon oil
• 350 ml vegetable stock
• 200 g sour cream
• salt
• pepper
• 70 g cheese, rated
• 1 egg (s), including the yolk

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Instructions

1. Let the dough thaw. Clean or peel the vegetables, wash them. Quarter the savoy cabbage, like the leek, cut into 1 cm wide strips. Dice potatoes, carrots, peel off shallots, quarter. Fry everything in the oil. Add the stock and sour cream, cook for about 15 minutes. Preheat oven to 200 degrees. Salt and pepper the vegetables and place in an ovenproof baking dish. Sprinkle with cheese. Brush the edge of the bowl with egg yolk. Roll out the dough, cut out the appropriate size, cover the bowl with it. Bake for 10-12 minutes.