Brussels sprouts casserole
In the cookbook of the abbots of one of Germany's oldest monasteries in Reichenau (Kloster Reichenau), there is a recipe for cabbage casserole.
Ingredients
| Brussels sprouts |
| Hazelnuts |
| Walnuts |
| Almonds |
| Ground breadcrumbs (dark bread is best) |
| Nut milk 200 ml |
| Egg 1 egg |
| Nutmeg 1 pinch |
| Salt to taste |
| Pepper to taste |
| Grated cheese (your choice) to taste |
| Herbs (parsley, coriander, green onion) |
| Garlic optional |
Instructions
Step 1
Take cabbage (in this case we take a more modern version - Brussels sprouts) into separate florets (heads), rinse, place in a baking dish. Sprinkle with a handful of chopped nuts (hazelnuts, walnuts or almonds), ground breadcrumbs (better from dark bread). Pour a mixture of 200 ml of nut milk and one egg (can be replaced with two spoons of starch or rice flour), add a pinch of nutmeg, salt and pepper to taste.
Step 2
Bake in a preheated oven for about 15-20 minutes.
Step 3
Then sprinkle with grated cheese (your choice) and leave in the oven for another 10 minutes.
Step 4
Before serving, sprinkle with fresh finely chopped herbs - parsley, coriander, green onion and, if desired, crushed garlic.
