Ingredients
- 150 g kale
- 3 eggs
- 10 cl of milk
- 8 cl of olive oil
- 200g flour
- 1 sachet of baking powder
- 180 g grated Comté cheese
- 40 g crushed hazelnuts
-
butter
Preparation
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Preheat the oven to 200°/th. 6-7.
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Remove the hard central part of the cabbage leaves, then cook them in a large pot of water for 15-20 minutes. Drain them carefully and roughly chop them.
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In a salad bowl, beat the eggs with the milk and olive oil, add the flour and yeast, then, finally, the Comté cheese, hazelnuts and cabbage. Butter a cake mold or line it with baking paper and pour in the mixture. Bake for 35 minutes. Enjoy warm.
