Baked White Cabbage with Nut Crust

Ingredients

• 1 white cabbage head (about 800 g)
• Salt
• butter (for greasing the dish)
• 200 ml heavy cream (at least 30% fat)
• 100 g crème fraîche
• 50 g ground hazelnuts
• 50 g ground almonds
• 50 g grated Gruyère cheese
• 0.5 bunch freshly chopped parsley
• pepper (ground)
• 0.5 tsp Curry Powder

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Wash, trim, and cut the cabbage into wedges. Remove the tough core so that the wedges still hold together. Blanch the wedges in boiling salted water for about 15 minutes until firm. Shock in cold water and drain.

2. 2.

   Place the wedges in a butter‑greased baking dish. Mix the cream with crème fraîche, nuts, and cheese. Season with salt and pepper, then spread over the cabbage wedges. Sprinkle with curry powder and bake in the preheated oven for about 10 minutes until golden. Garnish with parsley before serving.