Cabbage Au Gratin with Saffron Rice

A delicious mushroom dish for any occasion!

While the long grain rice is cooking, loosen the outer savoy cabbage leaves, rinse the head and cut into eighths without cutting out the stem. Grate the mushrooms under cold running water and cut into slices.

Foam about half of the butter in a large frying pan, add the washed sage leaves, put in the savoy cabbage, season lightly with salt, pour on the water, cover and steam everything together over medium heat for 8 minutes until soft.

Heat half of the remaining butter in a second frying pan, brown the mushrooms at a high temperature for about 5 minutes, season carefully with salt and put aside.

Turn the savoy cabbage once to the other side, perhaps adding a little hot water so that a small amount of liquid remains. In a saucepan, heat the rest of the butter, add saffron, mix with a little bit of herb salt and turn the cooked, hot long grain rice to the other side until it is evenly yellow.

Spread the saffron rice evenly on the bottom of a gratin dish, remove the savoy cabbage with a slotted spoon, place it with spaces between on the long grain rice and fill it with the mushrooms. Stir the liquid remaining in the savoy cabbage (with the sage leaves) with the whipped cream and the cheese, spread evenly with a spoon over the savoy cabbage ramekins and serve on the top rack of the oven.

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