准备

• 取出并丢弃白菜的外叶，然后将卷心菜切成四分之一。将大量的盐水煮沸在大锅中煮沸；加入卷心菜，煮至10至12分钟，直到嫩。排干好。当凉爽到达时，将卷心菜放入棉厨房毛巾中，拧干所有多余的水分。切出并丢弃核心部分。将卷心菜切成非常细的条，并测量2杯，紧密包装（除余的剩余以添加到汤或炒汤中）。
• Cut the leeks in half lengthwise and then crosswise into 1/4-inch slices. Put the sliced leeks in a colander and rinse thoroughly under warm water. Drain well and set aside.
• 在一个大型、重型锅,加入融化的黄油dium heat, add the bacon, and sauté until browned. Remove with a slotted spoon to a side dish and reserve. Discard all but 2 Tbs. of the fat in the skillet; add the leeks and 2 Tbs. water, and simmer over low heat until tender, 5 to 7 minutes. Add the shredded cabbage and reserved bacon, season with salt and pepper (this is a good time to taste for seasoning), and sauté over medium heat for 5 minutes, stirring often. Set aside until completely cooled.
• 将烤箱加热到350°F。如果使用带有可移动底部的蛋pan，请将其放在烤盘上。在一个大碗中，将鸡蛋和奶油混合，然后搅拌直至充分混合。搅拌卷心菜混合物和Gruyère。倒入准备好的蛋shell，均匀散布并撒上帕米亚诺。烘烤，直到蛋ust凝固，顶部变成35至40分钟。上菜前冷却15至20分钟。