Recipe (english)

Flowers Cabbage Potato Casserole

Flowers Cabbage Potato Casserole

For the flower cabbage potato casserole best use a firm boiling variety of potatoes. Pell potatoes boil. Meanwhile, remove the leaves from the flower cabbage, cut off the thick stem and rinse the flower cabbage under running water. Cut the cabbage into small florets and put them in a pot. Cover with salted water and add milk to keep the flowers cabbage white. Bring flowers cabbage to the boil. Switch to medium temperature and cook the cabbage in about 10 minutes until firm to the bite. Drain the water. Drain and peel the cooked potatoes and cut into slices. Pell the potatoes in a lightly greased casserole dish and season with salt and pepper. Spread the flowers with cabbage. Preheat oven to 180°. Peel onion and cut into small cubes. In a pot let out butter and fry onion in it until glassy. Dust the flour over the onions and sauté lightly while stirring. Deglaze with milk and stir vigorously to prevent lumps from forming. Add the stock and stir well through the sauce. Season with pepper, a little salt, a pinch of nutmeg and freshly squeezed lemon juice. Stir the ham cubes and freshly grated parmesan into the sauce. Pour sauce over the flowers cabbage potato casserole and bake in the preheated oven at 180° for approx. 10 minutes.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
354 kcal
43 g
18 g
14 g

(C)opyright by Marions Kochbuch