Chinese Cabbage Casserole with Pistachios

Ingredients

• butter (for the pan)
• 600 g Chinese cabbage
• Salt
• 4 eggs
• 80 g Butter
• 1 pinch nutmeg (freshly grated)
• 50 g chopped pistachios
• 200 g freshly grated cheese (e.g. Emmental, Greyerzer)
• 75 ml whipping cream
• 4 tbsp crème fraîche
• 3 tbsp Flour

Instructions

1. 1.

   Brush a fireproof dish with butter and line it with breadcrumbs. Preheat the oven to 180°C fan or 190°C conventional.

2. 2.

   Wash, trim and slice the cabbage into strips; blanch briefly in salted water, then shock in ice water and drain well. Separate the eggs. Whisk the softened butter with yolks and nutmeg until frothy. Fold in the cabbage and pistachios. Then fold in grated cheese, cream and crème fraîche. Finally fold in beaten egg whites and flour. Season with a pinch of salt. Pour the mixture into the dish and bake for 40‑45 minutes until golden brown. Serve immediately.