Baked pointed cabbage

Name: Baked pointed cabbage
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Head pointed cabbage (about 500 g); 7-10 Tbsp Salt; 200 g Mushrooms; 100 g Salmon ham (in the piece); 2 (150 g each) Packages; 7-10 Tbsp Double cream cream cheese with pepper; 200 g Whipped cream; 1 Egg; 2 Egg Yolk; 7-10 Tbsp Pepper; 1 collar Chives; 7-10 Tbsp Parsley; 7-10 Tbsp parchment paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 500 g)
7-10 Tbsp Salt
200 g Mushrooms
100 g Salmon ham (in the piece)
2 (150 g each) Packages
7-10 Tbsp Double cream cream cheese with pepper
200 g Whipped cream
1 Egg
2 Egg Yolk
7-10 Tbsp Pepper
1 collar Chives
7-10 Tbsp Parsley
7-10 Tbsp parchment paper

Directions

1
Remove the outer leaves from the pointed cabbage. Cut the cabbage into quarters, wash and cut the hard stalk flat. Place the cabbage and four tablespoons of water in a microwaveable dish and season with salt.
2
Place damp parchment paper on top and place a lid on top. Cook for four minutes at 600 watts. In the meantime wash, clean and quarter the mushrooms. Add to the cabbage. Cook for another three minutes at 600 watts.
3
For the sauce, dice salmon ham. Mix cream cheese, cream, egg, egg yolk and diced ham. Season with salt and pepper. Pour over the vegetables. Cover and cook for another six minutes at 600 watts.
4
Wash the chives, cut them into small rolls and sprinkle over them before serving. Garnish with parsley.