Blanch (scald) white cabbage, open, squeeze and put through a meat grinder form. Soak oatmeal in the milk. Fry bacon or butter and sauté onion in it, add cabbage mixture, sauté in it for 10 min and remove from heat.
Add nutmeg, parsley, salt and egg yolks to the soaked flakes and finally fold in the stiffly beaten egg whites of the four egg whites. Mix the cabbage into the egg mixture, fill into a greased ovenproof gratin dish and bake at medium heat for about 40 minutes. Serve with a tomato or mushroom sauce.
Our tip: Use bacon with a fine, smoky note!
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