Winter Savoy Cabbage and Mushroom Casserole with Bread Crust

A hearty winter casserole of savoy cabbage and mushrooms under a crispy cheese and bread crust. It is baked in the oven and, with marjoram and nutmeg, is really filling.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Savoy cabbage
• 500 g Mushrooms
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Cooking oil
• 2 pc Day-old bread rolls
• 3 pc Eggs
• 250 ml Milk
• 150 ml Whipping cream
• 120 g Bergkäse cheese, grated
• 1 tsp Marjoram, dried
• 1 pinch Nutmeg, grated
• 20 g Butter for the dish
• Salt
• Black pepper, freshly ground

Method

1. Preheat the oven to 200 °C top and bottom heat and grease a casserole dish with the butter.
2. Trim the savoy cabbage, remove the thick stem parts, cut the leaves into fine strips and wash thoroughly.
3. Clean the mushrooms and slice them. Finely dice the onion and garlic.
4. Heat the oil in a large pan, sweat the onion and garlic until translucent, then add the mushrooms and fry while stirring for about 5 minutes until the liquid has evaporated.
5. Add the savoy cabbage and sweat for 5 minutes until it wilts slightly. Season with salt, pepper, marjoram and nutmeg and put into the dish.
6. Cut the bread rolls into small cubes. Whisk together the eggs, milk and cream, season with salt and pepper and pour over the vegetables.
7. Mix the cheese with the bread cubes and spread evenly over the casserole.
8. Bake the casserole on the middle rack for 25 to 30 minutes, until the surface is golden brown and the mixture has set.
9. Let it rest briefly and serve warm.