Savoy Cabbage Casserole

For the savoy cabbage casserole, quarter the washed cabbage and remove the stalk. Cut 2 quarters (1/2 kg) into fine strips, peel the potato and cut into fine strips.

Put first the potatoes and then the savoy cabbage in an oiled casserole dish. Whisk the egg with the whipped cream, vegetable soup and spices and pour evenly over the vegetables.

Sprinkle with the grated cheese and bake the savoy casserole at 180 °C convection oven for about 45 °C until golden brown. If it becomes too brown, cover with baking paper.

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