John Myers
Contents
show
Pointed Cabbage Casserole with Capers and Bacon
The perfect pointed cabbage casserole with capers and bacon recipe with a picture and simple step-by-step instructions.
- 750 g Jacket potatoes
- 600 g Pointed cabbage leaves
- 40 g Nonpareilles (small capers)
- 15 Bacon slices
- 50 g Sifted flour
- 55 g Butter
- 600 ml Milk
- Bay leaf fresh
- 25 g Freshly grated Parmesan
- 1 tsp Bio lemon zest
- Salt
- Black pepper from the mill
- Nutmeg
- Clarified butter
- Leaf parsley
For the bechamel
- Finely dice 60 grams of bacon. Melt 50 grams of butter, sprinkle in flour and stir in. Gradually stir in the hot milk. Add bay leaves and simmer gently for 20 minutes. Stir every now and then. Remove bay leaves. Fold in lemon zest, capers with two tablespoons of lake, Parmesan and diced bacon. Peel the still warm potatoes, cut into thin slices and stir in. Season with salt, pepper and nutmeg.
- Briefly blanch the cleaned pointed cabbage leaves in plenty of salted water, chill them cold and squeeze out well between paper towels.
Casserole
- Grease a casserole dish (about 35 cm x 22 cm) with butter. Line with half of the pointed cabbage leaves. Top with the potato mixture and cover the remaining cabbage leaves. Bake in a preheated oven (top / bottom heat 180 degrees) for 30 minutes. Remaining bacon slices Halve crosswise and place on the casserole. Cook for another 10-15 minutes.
- Let the casserole cool down a little, divide on plates and garnish with parsley.
Facebook Comments