John Myers
Contents
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Ingredients
- 500 g Black cabbage (or kale)
- 2 Onions
- 200 g Carrots
- 300 g Potatoes
- 1 tablespoon Clarified butter
- 100 g Apricots dried soft
- 0,25 liter Broth or water
- Sugar, salt, pepper
- 60 g Grated cheese
- 70 g Creme fraiche Cheese
- 3 tablespoon Cream or milk
Instructions
- Wash the cabbage and pluck the ribs. Blanch in boiling salted water in a large saucepan in portions for approx. 3 minutes, drain, cool slightly and roughly cut.
- Peel, halve and slice the onions. Peel and slice the potatoes and carrots. Halve larger potatoes if necessary. Halve the apricots.
- Sauté the onions in the hot clarified butter in a large pan. Add the potatoes and carrots and sauté briefly. Also add the cabbage and apricots. Deglaze with 1/4 l stock or water and bring to the boil. Instead of broth, I added some homemade vegetable paste. Season everything with salt, pepper and sugar and cook covered for about 40 minutes.
- Preheat oven to 200 ° C O / U heat.
- Mix the crème fraîche with milk or cream, add to the cabbage, stir, season to taste and place in a greased baking dish. Spread the grated cheese on top. Then bake in the preheated oven for about 20 minutes.
Nutrition
Serving: 100gCalories: 220kcalProtein: 0.1gFat: 24.9g
