Pointed cabbage and carrot gratin with smoked pork in cheese sauce

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 large pointed cabbage (approx. 800 g)
  • 12 (à 20 g) Finger carrots
  • 20 g Butter or margarine
  • 20 g Flour
  • 250 ml Vegetable broth (instant)
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g medieval Gouda cheese
  • 8 discs (10 g each) Kasseleraufschnitt
  • 7-10 Tbsp Chervil
  • 7-10 Tbsp Grease

Directions

  1. 1

    Remove the outer leaves from the pointed cabbage. Cut the cabbage into 8 slices. Wash the carrots and clean them so that a little green is preserved. Steam cabbage in a pot with little water for about 8 minutes until al dente.

  2. 2

    Steam the carrots in a smaller pot also with a little water for about 5 minutes. In the meantime melt the fat. Sweat flour in it. Add stock and cream while stirring constantly, bring to the boil and simmer for another 2 minutes.

  3. 3

    Season to taste with salt and pepper. Grate cheese, stir 50 g into the sauce. Carefully lift out cabbage with a skimmer and rinse with cold water. Remove the stalk from the cabbage slices so that the leaves do not fall apart.

  4. 4

    Wrap 1 slice of cured pork sausage around each of the cabbage slices and layer in a greased casserole dish. Put carrots between the slices. Pour cheese sauce over them and sprinkle with 100 g Gouda. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.

  5. 5

    Remove the gratin and let it cool down briefly. Garnish with chervil.

Nutrition Facts

KCAL
430 kcal
CARBS
13 g
FATS
34 g
PROTEINS
24 g