Creamy gorgonzola cheese, 350g, crumbled
One-half cup of milk
10 slices of bread from the top part, cut into cubes
Lightly beaten eggs, three
Mashed cabbage, one handfull
Half a spoon of olive oil
Creamy gorgonzola cheese, 350g, crumbled
One-half cup of milk
10 slices of bread from the top part, cut into cubes
Lightly beaten eggs, three
Mashed cabbage, one handfull
Half a spoon of olive oil
Combine the gorgonzola cheese and milk in a saucepan, heating constantly until melted
Remove from heat and add bread and eggs
Mix well and reserve
Pull out the stems from the cabbage leaves and blanch them in boiling water for about 3 minutes
Drain thoroughly
Grease a round, deep baking dish with olive oil, measuring 19 cm in diameter and 9 cm in height
Arrange the cabbage leaves at the bottom and sides of the prepared baking dish, leaving a little overhang on the edges
Add the gorgonzola cheese mixture and cover it with the cabbage leaves that are now slightly overlapping
Cover with aluminum foil and bake in a preheated oven (200°C) in a water bath for about 45 minutes
Let cool before serving
Remove from heat, let cool completely, then unmold
Serve warm or chilled
Serves 6 to 8 people.
