Baked savoy cabbage with Emmental and breadcrumbs
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
Ingredients
- 1 large savoy cabbage, about 650g
- freshly grated nutmeg, to taste
- 150g Emmental, grated
- 1 x 300ml carton double cream
- 50g freshly made breadcrumbs
- 25g freshly grated Parmesan cheese, or vegetarian alternative
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