Potato Casserole with Cabbage

Preheat oven to 200 °C.

Bubble cabbage in salted water for about 2 min, cool in a colander and drain well.

Mix cabbage with onion, potatoes and 2/3 of the parsley.

Mix yolks with Parmesan and whipped cream, season with pepper, nutmeg, salt and caraway and stir into the cabbage mixture.

Whip the egg whites with 1 pinch of salt until stiff and carefully fold into the casserole mixture.

Pour the mixture into a shallow ovenproof dish and bake at 200 °C in the middle of the oven for about 45 minutes, until the casserole is nicely browned and the potatoes are soft.

Sprinkle with remaining parsley and bring to table.

Carbohydrates, 8 g of fiber

served with: mixed leaf salad

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