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Chinese cabbage with potatoes in cream, baked

updated

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Ingredients for 4 servings:

  • 2 m.-large Chinese cabbage
  • 1 large onion(s), diced
  • 450 ml cream
  • 7 potatoes, not too big
  • 200 g cheese, grated, e.g. Gouda
  • Broth, granulated
  • Fat
  • salt and pepper
  • Nutmeg, freshly grated
  • Water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

mild and creamy, vegetarian

Peel and halve the potatoes, and boil them in salted water. Sauté the onion in fat, then deglaze with cream. Add the sliced ​​Chinese cabbage and season with salt, pepper, nutmeg, and a little granulated stock. Simmer uncovered for 10-15 minutes, stirring occasionally. Then add the cooked potatoes to the cabbage. Grease a casserole dish and add everything, then sprinkle with cheese. Bake at 180°C (350°F) for about 20 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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