Brussels sprout casserole with Cabanossi

Ingredients for 4 servings:

• 750 g Brussels sprouts
• 2 onions
• rapeseed oil
• Salt
• 200 g Cabanossi
• 30 g butter
• 30 g flour
• 125 ml broth
• 125 ml milk
• 100 g cream cheese spread
• pepper
• nutmeg
• Thyme

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

simple and hearty, ideal for autumn and winter, low carb

Trim the Brussels sprouts, remove the outer leaves, cut a cross into the stem, wash, and boil in salted water for 15 minutes. Slice the Cabanossi and dice the onions. Fry the diced onions and the Cabanossi slices in oil. Heat the fat in a second pot, sauté with the flour, and add 125 ml of stock and 125 ml of milk. Add the cream cheese and season with salt, pepper, nutmeg, and thyme. Place the Brussels sprouts, Cabanossi, and onions in a baking dish, pour over the cheese sauce, and bake in the oven at 225°C for 15 minutes. Tip: You can also use smoked pork instead of Cabanossi.