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🍽️ Cabbage and Brussels Sprout Casserole with Potato Crust

421 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh Brussels sprouts
• 300 g Savoy cabbage
• salt
• 1 tsp freshly grated horseradish
• 200 g crème fraîche
• 0.5 tsp lemon zest
• 150 ml whipping cream (at least 30% fat content)
• pepper (from the mill)
• nutmeg
• butter (for the ramekins)
• 300 g floury potatoes
• 2 tbsp freshly grated Alpine cheese

Instructions

1. 1. Wash the Brussels sprouts thoroughly and cut them in half.
2. 2. Remove the hard core from the Savoy cabbage.
3. 3. Wash the Savoy cabbage leaves and dry them well.
4. 4. Cut the Savoy cabbage leaves into thin strips.
5. 5. Bring water with salt to a boil.
6. 6. Cook the Brussels sprouts and Savoy cabbage in the boiling salted water for 4 minutes.
7. 7. Drain the vegetables and rinse them with cold water to stop the cooking process.
8. 8. Let the vegetables drain well.
9. 9. Mix the horseradish with half of the crème fraîche.
10. 10. Add the lemon zest and cream to the mixture.
11. 11. Season the sauce with salt, pepper, and nutmeg.
12. 12. Grease four baking ramekins with butter.
13. 13. Distribute the vegetables evenly among the ramekins.
14. 14. Pour the crème fraîche mixture over the vegetables.
15. 15. Preheat the oven to 180 degrees Celsius with top and bottom heat.
16. 16. Peel the potatoes and wash them.
17. 17. Grate the potatoes finely.
18. 18. Mix the grated potatoes with the remaining crème fraîche.
19. 19. Stir the cheese into the potato mixture.
20. 20. Season the potato mixture with salt and pepper.
21. 21. Distribute the potato mixture evenly over the casseroles.
22. 22. Place small pieces of butter on top of the potato crust.
23. 23. Bake the casseroles for 30 to 40 minutes in the preheated oven.
24. 24. Remove the casseroles from the oven.
25. 25. Serve the dishes immediately while hot.

Nutrition per serving

• kcal: 421
• Protein: 12 g · Fett/Fat: 31 g · Carbs: 22 g