🍽️ Spitzkohl with Parmesan Crust

Name: Spitzkohl with Parmesan Crust
Total time: 30 min
Yield: 4 servings
Ingredients: pointed cabbage 2 pcs.; parmesan 100 g; breadcrumbs 50 g; eggs 1 pcs.; salt pinch; pepper, black ground pinch; butter 2 tbsp

223 kcal · 30 min · 4 servings

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Ingredients

pointed cabbage 2 pcs.
parmesan 100 g
breadcrumbs 50 g
eggs 1 pcs.
salt pinch
pepper, black ground pinch
butter 2 tbsp

Instructions

1. Preheat the oven to 180 °C (top/bottom heat). Cut the pointed cabbage into eight pieces, keep the core, remove the outer leaves and wash it thoroughly. Grate the parmesan into a bowl, mix it with breadcrumbs and egg and season the mixture with salt and pepper.
2. Place the pointed cabbage in a baking dish and add water so that the cabbage is half covered. Bake it in the oven for about 10 minutes. Meanwhile, distribute the butter in small pieces on the pointed cabbage and let it melt.
3. Distribute the parmesan mixture evenly on the pointed cabbage, press it down lightly and bake everything in the oven for about 20 minutes until crispy. Serve the pointed cabbage with the parmesan crust on plates. Enjoy your meal! Tip: [recipeLink=146505] goes well with this.

Nutrition per serving

kcal: 223
Protein: 10 g · Fett/Fat: 14 g · Carbs: 17 g