Chinese cabbage gratin

Ingredients for 2 servings:

• 1 kg Chinese cabbage
• 1 liter vegetable broth
• 2 tbsp butter, melted
• 1 onion(s)
• 150 g sour cream
• 1 tbsp parsley, chopped
• 50 g cheese, grated
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, quarter, and wash the cabbage, making sure it doesn’t fall apart. Boil vegetable stock in a pot and add the cabbage for about 5-10 minutes. Carefully lift it out with a slotted spoon and let it drain. Place the cabbage quarters in a baking dish and drizzle with butter. For the sauce, peel and finely dice the onions, and mix them with sour cream, parsley, salt, and pepper to make a sauce. Then pour it over the cabbage. Sprinkle with cheese and place the baking dish in the oven at 200°C for about 15 minutes, or until the cheese starts to brown. Tip: When quartering the cabbage, be careful not to cut away the stalk. This holds the individual leaves together. If it does happen, simply insert a skewer through one end to hold it in place.