Savoy cabbage casserole with three types of cheese

6 servings

60 minutes

Savoy cabbage casserole with three types of cheese is a true embodiment of French gastronomy, combining tenderness, depth of flavor, and aristocratic simplicity. Savoy cabbage, soft and slightly sweet, gains richness through slow cooking. The creamy sauce with Parmesan adds tenderness while mozzarella and Roquefort complete the ensemble with contrasting textures and hints of spiciness. This dish is perfect for cozy family dinners, delighting with its aroma and golden crust. It highlights the art of French cuisine—playing on subtle flavor nuances to create not just food but culinary pleasure. The casserole can be served as a standalone dish or paired with a light salad and white wine, turning the meal into a refined gastronomic adventure.

Energy value per serving

• Calories: 343.8
• Proteins: 18.3g
• Fats: 23.7g
• Carbohydrates: 17.2g

Ingredients

• Savoy cabbage: 1400 g
• Mozzarella cheese: 150 g
• Grated Parmesan cheese: 100 g
• Cream: 200 g
• Gorgonzola cheese: 50 g
• Thyme: 5 stem
• Vegetable oil: 30 ml
• Breadcrumbs: 10 g
• Chicken egg: 2 pc

Cooking steps

1. Cut the savoy cabbage head in half, removing the core from each half. From each half, cut a slice 3 cm thick along the cut, trying not to damage the structure.

   Required ingredients:

   • Savoy cabbage: 1400 g

2. Add half of the oil to the pan and carefully place two slices of cabbage. Fry them over medium heat until the smell of fried cabbage appears, then add hot water up to 2 cm, cover with a lid and simmer on low heat. After 15 minutes, turn the cabbage slices over, trying not to damage the head structure and simmer for another 15 minutes under the lid. Add boiling water if necessary.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Savoy cabbage: 1400 g

3. Break the eggs, lightly beat them with cream, add grated parmesan, and salt.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cream: 200 g
   • Grated Parmesan cheese: 100 g

4. Grease the silicone mold with leftover vegetable oil, sprinkle with breadcrumbs, and place thyme sprigs. Carefully transfer two slices of cabbage from the pan (without breaking the structure), flatten them, and pour the prepared filling on top, trying to evenly fill the space between the cabbage layers. Cover with slices of mozzarella and pieces of any cheese like Roquefort.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Breadcrumbs: 10 g
   • Thyme: 5 stem
   • Savoy cabbage: 1400 g
   • Cream: 200 g
   • Chicken egg: 2 pieces
   • Mozzarella cheese: 150 g
   • Gorgonzola cheese: 50 g

5. Place in a preheated oven at 160–180 degrees for 20–25 minutes. The readiness can be checked by the color of the cheese crust.