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Chinese cabbage with bacon crust

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Ingredients for 4 servings:

  • 2 heads of Chinese cabbage, approx. 1000 g
  • 1 liter vegetable broth (instant)
  • butter
  • 200 g bacon, streaky
  • 150 g cheese (Emmental), grated
  • 125 ml sour cream
  • Salt
  • pepper
  • ½ bunch chives
  • 1 tbsp breadcrumbs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the Chinese cabbage and quarter it lengthwise. Cook it in the broth for about 10 minutes. Place the quarters in a buttered casserole dish. Dice 100g of streaky bacon, fry, and add it to the dish. Pour in a little broth. Spread 100g of Emmental cheese on top. Season the sour cream with a little salt and pepper, mix with the finely chopped chives, and coat the cabbage with it. Sprinkle with the remaining Emmental cheese and breadcrumbs and top with butter flakes. Cut the remaining bacon into thin, short slices and place on top. Bake at 200°C for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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