Butter a deep loaf pan and spread it with the cabbage leaves, which have been previously scalded with boiling hot water.
Finely chop the onion and sauté in the butter until translucent, then add the finely chopped mushrooms, the kitchen herbs and the spices. Steam the mixture for 3 minutes.
Drain the cauliflower and add the white sauce. Add the beaten eggs and the grated cheese and season to taste.
Fill half of the cauliflower in the form, over it a layer of the mushroom mixture form and fill the remaining cauliflower with the sauce on top. Cover the pâté with scalded cabbage leaves and bake in a water bath for about 40 min at moderate temperature in the stove.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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