Savoy Cabbage Casserole with Potatoes
Healthy, because
Even smarter
Savoy cabbage is not only versatile in the kitchen, it also has health benefits. The curly cabbage strengthens the immune and nervous systems because of its high content of vitamin C and vitamin B6!
The savoy cabbage casserole is also excellent with pointed or Chinese cabbage. Since both are somewhat more tender than Savoy cabbage, the time for blanching is reduced by 5 minutes.
Ingredients
- Ingredients
- 1 Savoy cabbage
- 6 large potatoes
- 12 ozs Whipped cream
- 3 ozs grated Swiss cheese
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 garlic cloves
- 2 Tbsps butter
Preparation steps
Rinse savoy cabbage and remove outer leaves, quarter and cut into strips. Blanch in plenty of boiling salted water for about 10 minutes. Drain and set aside. Peel potatoes and cut into thin slices.
Butter baking dish. Chop cabbage with a large knife. Peel garlic and chop finely. Heat butter in a pan and saute garlic until soft. Add cabbage and saute for about 2 minutes, stirring. Season with salt and pepper. Arrange cabbage in a baking dish.
Layer potato slices on cabbage. Whisk cream and mountain cheese until smooth, season with salt, pepper, and nutmeg. Pour mixture over potatoes. Bake in a preheated oven at 400°F for about 30 minutes or until light brown and potatoes are knife-tender (bake longer, if needed). Remove from oven and serve.
