Oven: White Cabbage Casserole with Grümkern

Butter a gratin dish. Add the grümkern and the bay leaf spice to the boiling vegetable soup, let it boil and swell for about 15 minutes. Sauté the diced onion with the garlic in a little butter, add pepper, salt, marjoram and grated cheese to the grits and season. Sauté the white cabbage in butter, add the tomatoes, season with caraway seeds, paprika, vegetable soup and coriander and continue to cook for 20 minutes.

Layer the mixture of green peas and cabbage alternately in the gratin dish.

Mix the heavy cream cheese with a little bit of milk and marjoram until smooth, form over it and sprinkle with breadcrumbs. Cook in the oven at 200 °C for 25 to 30 minutes.

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