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Ingredients (4 servings)
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600 g Weißkraut
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250 g Creme-Champignons
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150 g Reibkäse
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30 g Butter
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Salz, Pfeffer, Kümmel
Preparation
- Remove the core from the white cabbage and cut into fine strips, clean and quarter the mushrooms.
- Melt the butter in a large, ovenproof skillet, sauté the white cabbage in it for 10 minutes, then add the mushrooms and fry for another 5 minutes.
- Season everything generously with salt, pepper, and some caraway seeds.
- Sprinkle the grated cheese evenly over the vegetables and bake the skillet in the preheated oven at 200 degrees top heat for about 10 minutes until the cheese is melted and golden brown.
