Pre-cook cabbage sprouts in boiling salted water for 10 minutes. Drain and season lightly with nutmeg. Cut smoked bacon into cubes, fry lightly, mix with the cabbage sprouts and pour together into a greased ovenproof dish. Mix Gouda with crème fraîche, white wine and egg, season with pepper, salt and nutmeg and spread on the cabbage sprouts. Mix breadcrumbs and almonds and sprinkle over the cabbage sprouts. Bake in the oven at approx. 180°C for approx. 30 minutes.
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