Casserole with savoy cabbage

Name: Casserole with savoy cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 cabbage; 7-10 Tbsp Salt; 12 discs White bread; 150 g Breakfast bacon in slices; 1/2 l Vegetable broth (instant); 7-10 Tbsp Cinnamon; 7-10 Tbsp Pepper; 250 g Fontina cheese in slices; 25 g Butter or margarine

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 cabbage
7-10 Tbsp Salt
12 discs White bread
150 g Breakfast bacon in slices
1/2 l Vegetable broth (instant)
7-10 Tbsp Cinnamon
7-10 Tbsp Pepper
250 g Fontina cheese in slices
25 g Butter or margarine

Directions

1
Clean and wash the cabbage, cut into large pieces and cook in plenty of boiling salted water for about 3 minutes. In the meantime, toast the white bread slices until golden brown. Leave the bacon in a pan until crispy.
2
Bring the vegetable stock to the boil, season with cinnamon and pepper. Layer cabbage, white bread, bacon and 150 g cheese in a greased casserole dish. Pour the broth over the casserole. Cut remaining cheese into quarters and spread on the casserole.
3
Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 1 hour. 20 minutes before the end of the cooking time, spread fat in flakes on the casserole.