Course: Main Course, Side Dish
Cuisine: French-American
- 1/2 of a medium-size head of cabbage — about 500g
- 1/2 to 3/4 teaspoon salt, depending on taste
- 4 large eggs
- 1/4 cup (58g) mayonnaise
- 1/4 cup (62g) sour cream or plain yogurt
- 1/4 cup (30g) all-purpose flour or a gluten-free substitute
- 1 teaspoon (4g) baking powder
- 1 teaspoon (4g) cornstarch
- A pinch of black pepper
- 4 ounces (112g) (or more!) finely-shredded Swiss cheese
Preparing the cabbage:
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Remove the hard core from the cabbage. Then thinly slice or shred the cabbage as for coleslaw. Put the shreds in a large bowl, and sprinkle them with the salt. Toss with your hands to disperse the salt. Then roughly massage the cabbage until it softens and begins to weep moisture (your hands will feel wet) — about 1 minute.
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Transfer the cabbage to the prepared baking dish, and let it rest for about 5 minutes. Meanwhile, make the sauce.
Making the sauce:
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Whisk the eggs in a medium-size bowl. One ingredient at a time, whisk in the mayonnaise and the sour cream (or yogurt). Then add the flour, baking powder, cornstarch, and pepper. Whisk vigorously until the batter becomes fairly smooth — about 30 seconds.
Assembling the casserole: