Casserole with green cabbage and kernhem

Name: casserole with green cabbage and kernhem
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 500 g cut green cabbages; 500 g maccheroni fresh pasta; 50 g butter; 1 tray chestnut mushrooms (250 g), halved; 300 g Kernhem (cheese), in small cubes; 2 toes garlic in slices; sage leaves from box of fresh Italian spice mix, 20 g

A tasty recipe. The main course contains the following ingredients: sliced green cabbage, maccheroni (fresh pasta), butter, chestnut mushrooms (250 g), halved), Kernhem ((cheese), in small blocks), garlic (in slices), sage leaves (from tray fresh Italian spice mix and 20 g).

Ingredients

Kitchen Stuff

baking dish (20 x 30 cm), greased

Directions

Boil the coals in plenty of boiling water with salt. Add the maccheroni after 5 minutes and cook for another 5 minutes until the coals and pasta are al dente. Drain and scoop in the baking dish.
Preheat the oven to 180 ° C. Heat the butter in the frying pan and fry the mushrooms while stirring for about 4 minutes on high heat. Turn down the heat, add the garlic and sage and stir-fry for about 2 minutes.
Spoon the mushroom mixture and half of the cheese cubes in the baking dish through the pasta and cabbage. Season with salt and pepper. Divide the rest of the cheese cubes over it.
Bake the pasta dish in 25 minutes in the middle of the oven until golden brown. Serve with a tomato salad.
Pasta dish in the middle of oven in approx. 25 min. Browning. Serve with tomato salad.

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Nutrition

820Calories

Sodium29% DV685mg

Fat69% DV45g

Protein66% DV33g

Carbs24% DV72g

Fiber4% DV1g

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