Recipes

Directions

1. Peel the potatoes and boil covered in salt water for 25-30 minutes. Then drain and let steaming out well and press through a potato ricer. Clean the wild garlic, cut into small pieces and purée finely with the milk. Stir in milk and wild garlic 15 g butter into the purée. Add salt, pepper and nutmeg.

2. Clean the cabbage in the meantime, cut into quarters and remove the stalk. Cut the cabbage columns crosswise into 1 cm wide strips. Clean the leeks and cut into 1/2 cm-wide rings. Heat 20 g butter and oil in a large pot. Add cabbage, leeks and cumin and sauté while stirring for about 3-4 minutes. Add salt and pepper. Coat a form which contains about 1.5 litres with some butter. Put the cabbage and leek mixture into the form and spread evenly.  

3. Stir the eggs, vegetable broth, cream and mustard until smooth, and pour over the cabbage. Fill the mashed potatoes into a pastry bag without a spout, and deposit in close together thick strips over the cabbage mixture. Smooth the purée with a wooden spoon until flat, and then prick with the handle of a spoon several times.  

4. Medium chop the sunflower seeds. Melt the remaining butter in a pan. Add the sunflower seeds and the breadcrumbs and stir in. Spread breadcrumbs evenly over the casserole. In a pre-heated oven at 200 degrees C (gas 3, convection not recommended), and bake at the lowest level for 25-30 minutes until golden brown. Cover after 15 minutes with aluminium foil if needed. Let the casserole rest for 5-7minutes on a grid, and then serve.  

TIP: to reduce potassium content, soak the potatoes before cooking them.