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🍽️ Crispy Chinese Cabbage Casserole with Pistachios

667 kcal · 30 min · 4 servings

Ingredients

• Butter (for the pan)
• 600 g Napa cabbage
• Salt
• 4 eggs
• 80 g butter
• 1 pinch nutmeg (freshly grated)
• 50 g chopped pistachios
• 200 g freshly grated cheese (e. g. Emmental, Greyerzer)
• 75 ml whipping cream
• 4 tbsp crème fraîche
• 3 tbsp flour

Instructions

1. 1. Grease a baking dish lightly with butter.
2. 2. Sprinkle the dish with breadcrumbs.
3. 3. Preheat the oven to 180 degrees Celsius.
4. 4. Set the heat to top and bottom heat.
5. 5. Wash the Chinese cabbage thoroughly.
6. 6. Remove the tough stems from the Chinese cabbage.
7. 7. Cut the Chinese cabbage into thin strips.
8. 8. Briefly cook the Chinese cabbage strips in salted water (blanching = cooking briefly in boiling water).
9. 9. Shock the strips immediately with cold water.
10. 10. Let the Chinese cabbage drain well.
11. 11. Separate the eggs into yolks and whites.
12. 12. Beat the soft butter with the egg yolks.
13. 13. Add a pinch of ground nutmeg.
14. 14. Beat the mixture until creamy.
15. 15. Fold the Chinese cabbage into the butter-egg mixture.
16. 16. Fold the pistachios into the mixture.
17. 17. Mix grated cheese into the mixture.
18. 18. Mix cream into the mixture.
19. 19. Mix crème fraîche into the mixture.
20. 20. Beat the egg whites until stiff.
21. 21. Mix the flour into the stiff egg whites.
22. 22. Gently fold the egg white-flour mixture under the Chinese cabbage mixture.
23. 23. Season everything with a pinch of salt.
24. 24. Pour the mixture into the prepared dish.
25. 25. Bake the casserole in the oven for 40 to 45 minutes.
26. 26. Remove the casserole when it is golden brown.
27. 27. Serve the casserole.

Nutrition per serving

• kcal: 667
• Protein: 26 g · Fett/Fat: 57 g · Carbs: 14 g