Baked Savoy Cabbage with Mushrooms

Ingredients

• 1 small savoy cabbage
• Salt
• 5 g butter
• 400 g mixed mushrooms (e.g., oyster, chanterelle, porcini)
• 3 sprigs sage
• 1 Garlic clove
• 2 tbsp olive oil
• Pepper
• 150 ml Vegetable broth
• 60 g sliced cheese or hard cheese (e.g., Emmental, Parmesan)
• 1 lemon

Instructions

1. 1.

   Clean the cabbage, remove outer leaves, wash, and cut into narrow strips without removing the core. Blanch the strips in boiling salted water for about 8 minutes, then drain, rinse with cold water, and let dry. Butter a baking dish and arrange the cabbage strips inside.

2. 2.

   Clean and finely chop the mushrooms. Wash sage, shake off excess moisture, and slice leaves into fine strips. Peel and mince garlic. Heat oil in a pan and sauté mushrooms and garlic. Add sage, season with salt and pepper, then deglaze with broth. Remove from heat.

3. 3.

   Spread the mushroom mixture over the cabbage, grate cheese on top, and bake in a preheated oven at 220 °C (200 °C fan) for about 15 minutes until golden brown. While baking, rinse lemon hot, pat dry, and finely zest it. Sprinkle lemon zest over the baked dish before serving.