Savoy Cabbage Pudding


1 1/2 lb/700 g Savoy Cabbage
1 small onion
1 1/2 oz/50 g unsalted butter
3 fl oz/100 g cream
3 tbsp cognac or brandy
4 eggs
3 oz/100 g breadcrumbs
freshly ground pepper
Hungarian paprika
a pinch of grated nutmeg
Cooking time about 60 minutes
Approx 400 kcal = 1674 kj


Prepare the Savoy cabbage, vut the leaves into thin strips and mix them with the grated onion. Moisten and butter the RÖMERTOPF, put in the cabbage/onion mixture. Whisk the brandy, the egg yolks and the breadcrumbs into the cream mixture, season to taste with salt, pepper, plenty of paprika powder and a little nutmeg. Pour over the cabbage. Cut the remaining butter into small pieces and distribute venely on top. Close the lid.

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