Savoy Cabbage & Brussels Sprouts Casserole with Potato Crust
Try the delicious Savoy cabbage and Brussels sprouts casserole with potato crust from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 400 g fresh Brussels sprouts
- 300 g Savoy Cabbage
- Salt
- 1 tsp freshly grated horseradish
- 200 g crème fraîche
- 0.5 tsp lemon zest
- 150 ml heavy cream (at least 30% fat)
- black pepper (freshly ground)
- nutmeg
- butter (for the ramekins)
- 300 g starchy potatoes
- 2 tbsp freshly grated Bergkäse
Instructions
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1.
Clean, wash and halve the Brussels sprouts. Remove the tough core from the savoy cabbage, wash the leaves, dry them and cut into strips. Blanch the Brussels sprouts and savoy in boiling salted water for 4 minutes, drain, shock in cold water and let drain well. Whisk the horseradish with half of the crème fraîche, lemon zest and cream; season with salt, pepper and nutmeg. Arrange the vegetables in four buttered ramekins and spread the crème mixture over them.
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2.
Preheat the oven to 180°C (356°F) fan‑forced or conventional heat.
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3.
Peel, wash and grate the potatoes. Mix with the remaining crème fraîche and cheese, season with salt and pepper, then spread over the Brussels sprouts. Top with butter shards and bake in the preheated oven for 30–40 minutes. Remove and serve immediately.
