dumpling casserole

Ingredients for 2 servings:

• 1 small head of cauliflower
• 1 ½ liters of salt water
• 150 g minced meat
• 1 egg yolk
• 1 tbsp breadcrumbs
• 1 pinch of celery salt
• 1 tbsp condensed milk
• 1 can carrot(s) (130 g net weight), drained, collect the water
• 150 g peas (frozen)
• 20 g margarine for the mold
• 1 pack of sauce powder for hollandaise sauce
• 50 g cheese (Emmental), grated
• 25 g bacon, streaky, lean

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

with cauliflower

Clean and wash the cauliflower, and boil it in 1.5 liters of salted water for 15 minutes. Remove from the salted water, drain, and cut into florets. Reserve the cooking water. Form the minced cauliflower, egg yolk, breadcrumbs, celery salt, and condensed milk into dumplings. Place in the boiling cabbage broth and let stand for 10 minutes. Loosely mix the drained carrots, dumplings, cabbage cut into florets, and peas. Grease a casserole dish and pour in the mixture. Add the cabbage broth to the carrot liquid to make 0.2 liters. Mix the broth with the sauce mix, pour over the casserole, and sprinkle with the cheese. Chop the bacon and spread it on top. Bake in a preheated oven at 220°C for 15-20 minutes.