Name: Baked Chinese cabbage
Total time: 1 h 15 min
Yield: 4
Ingredients: butter for the dish; flour for the dish; 7.5 cups chinese Cabbage sliced; 0.333 cups butter softened; 4 eggs separated; Nutmeg; 0.5 cups Pistachio chopped; 2 cups Cheese e. g. Emmental, Greyerzer, grated; 0.333 cups cream at least 30% fat; 4 tablespoons Crème fraiche; 3 tablespoons All purpose flour

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Difficulty:	moderate
Preparation:	30 min
Ready in:	75 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	730 kcal	(37%)
Protein	25 g	(50%)
Fat	58 g	(73%)
Carbohydrates	30 g	(12%)
Added Sugar	0 g	(0%)
Roughage	9 g	(30%)
Vitamin A	558.02 µg	(70%)
Vitamin D	2.66 µg	(53%)
Vitamin E	6.42 mg	(54%)
Vitamin B1	0.34 mg	(31%)
Vitamin B2	0.6 mg	(43%)
Niacin	5.39 mg	(34%)
Vitamin B6	0.54 mg	(39%)
Folate	258.55 µg	(129%)
Pantothenic Acid	0.93 mg	(16%)
Biotin	0.34 µg	(1%)
Vitamin B12	2.16 µg	(86%)
Vitamin C	143.59 mg	(179%)
Potassium	1097.09 mg	(55%)
Calcium	817.6 mg	(102%)
Magnesium	85.64 mg	(23%)
Iron	3.18 mg	(23%)
Iodine	63 µg	(42%)
Zinc	2.49 mg	(25%)
Saturates	30 g
Uric Acid	0 g
Cholesterol	307.44 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

	butter for the dish
	flour for the dish
7 ½ cups	chinese Cabbage sliced
⅓ cups	butter softened
4	eggs separated
	Nutmeg
½ cups	Pistachio chopped
2 cups	Cheese e. g. Emmental, Greyerzer, grated
⅓ cups	cream at least 30% fat
4 tablespoons	Crème fraiche
3 tablespoons	All purpose flour

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Directions

1 Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and brush a baking dish with butter and sprinkle with flour.

2 Quickly blanche the cabbage in salted, boiling water and then drain.

3 Mix together the butter and the egg yolks until creamy. Add a pinch of nutmeg, the cabbage and the pistachios. Alternately add the cheese, cream and creme fraiche.

4 Beat the egg whites until stiff and fold them into the mixture along with the flour. Season with a pinch of salt. Pour the mixture into the baking dish and bake for 40-45 minutes. Serve immediately.

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