Spring Cabbage Pot

In the case of feather cabbage, detach the leaves from the stem and cut away the petioles. Rinse thoroughly. Blanch the leaves for two to three minutes in bubbling hot salted water. Remove, cool and drain well. Pour away the cooking water.

Soak the Weggli in hot water.

Chop leek and garlic. Sauté in a little clarified butter until soft. Add the wine and cook.

Squeeze the Weggli well by hand. Mix with beaten egg, leek mixture and sausage meat. Season heartily with salt, pepper and thyme.

Preheat the oven to 200 °C.

Grease a roasting pan or a round ovenproof dish with the remaining clarified butter. Line with half of the bacon slices. Place three to four layers of spring cabbage leaves on top. Season each layer lightly. Layer sausage meat mixture on top and press down really tight. Cover with remaining feather cabbage leaves and bacon slices.

Finely grate lemon zest, squeeze lemon to juice. Spread both evenly over the bacon slices. Now cover and place in the lower part of the oven. Reduce the heat to 160 °C and steam the spring cabbage for an hour.

Pour the cream over it and continue to braise at 200 °C for thirty to forty minutes.

To serve, turn out the casserole or possibly the mold and cut the “feather cabbage cake ” into slices. Serve with mashed potatoes.

Tips Blanching makes feathered cabbage easier to digest (flatulent substance

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