Remove the outer wilted leaves from the savoy cabbage. Carefully peel off all other leaves. Remove very thick leaf veins, cut the others just flat.
Grease a shallow ovenproof dish with butter.
Preheat the oven to 200 °C.
In a large saucepan, boil water with salt. Blanch the savoy cabbage leaves in batches in it for 3 minutes, until they are soft enough to fold up. Remove each of the leaves with a slotted spoon and drain well, forming them into small balls and placing them end to end in the mold.
Rinse the parsley, pluck off the leaves, dry and chop very finely. Mix the whipped cream with the parsley, a little cayenne pepper, salt, pepper and the nutmeg and pour over the savoy cabbage leaves.
Drain the mozzarella, cut into slices and spread evenly over the cabbage, sprinkle with the butter in flakes and the bread crumbs.
Bake the cabbage balls for about 25 minutes until the mozzarella is lightly browned.
17 g egg white, 38 g fat, 15 g carbohydrates
Preparation time: about 30 min. Cooking time: about 25 min.
Vegetarian.
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