John Myers
Brussels Cabbage Casserole with Bacon and Apples
The perfect brussels cabbage casserole with bacon and apples recipe with a picture and simple step-by-step instructions.
- 600 g Brussels sprouts
- 500 g Waxy potatoes
- 2 Onions
- 2 Garlic cloves
- 8 Discs Smoked bacon
- 2 tbsp Oil
- 2 Braeburn
- 1 tbsp Butter
- 200 g Sweet cream
- 100 ml Low fat milk
- 2 tbsp Thyme freeze dried
- 100 g Grated Gouda
- 100 g Grated Emmental
- 50 g Flaked almonds
- 4 Eggs
- Freshly grated nutmeg
- Salt and pepper
- Peel the onions, garlic, apples and potatoes- Cut the onion and garlic into fine cubes. Cut the apples into medium-sized cubes. Simmer the potatoes for 10 minutes, drain and cut into thin slices. Cut the bacon into fine strips. Heat the oil in a saucepan, fry the bacon until crispy, then add the onion and garlic. Season with the thyme.
- Briefly boil the Brussels sprouts, halve the larger florets. Add the cabbage, apples and flaked almonds to the bacon and toss well. After 2 minutes, remove from the stove and let cool down a little.
- Butter the baking dish and line it with the potato slices. Then pour the Brussels sprouts mixture over it. Put the eggs, cream, milk, salt, pepper and nutmeg in a tall container and whisk. Pour this mixture over the cabbage and spread the grated cheese on top. Put the baking dish in the oven for 60 minutes at 160 degrees. The cheese should then be nice and golden brown, otherwise cover with aluminum foil.
Facebook Comments