Ingredients for 6 persons:

1 ready rolled puff pastry
450 g Ardo curly kale
250 g Ardo white cabbage
75 g grated cheese
250 g crème fraîche
4 eggs
2 table spoons of butter/oil
50 g hazelnut flakes
Salt and pepper


Egg, Milk, Nuts


  1. Roll out the puff pastry so that it fits into a baking tin.
  2. Sauté the white cabbage and curly kale in the butter/oil and season with salt and pepper.
  3. Mix the vegetables with the grated cheese and half of the hazelnut flakes and spread this mixture on to the puff pastry.
  4. Whip the eggs and the crème fraîche and pour it over the cabbage mix.
  5. Sprinkle the rest of the hazelnut flakes evenly all over the pie.
  6. Bake in a pre-heated oven at 200°C for 35 minutes.

When the pie turns golden, serve warm with different kind of meats (pork, poultry..).

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