John Myers
Minced Cabbage and Cheese Gratin
The perfect minced cabbage and cheese gratin recipe with a picture and simple step-by-step instructions.
- 0,25 Pcs. White cabbage
- 1 Pcs. Big onion
- 1 Pcs. Leek
- 2 Pcs. Giant mushrooms
- 2 Pcs. Peeled garlic clove
- 250 g Ground beef
- 150 g Cream cheese with herbs
- 100 g Cream cheese
- 250 ml Broth
- 1 shot White wine
- 50 g Grated Edam
- Fry the ground beef in hot fat until it becomes crumbly. Chop up the white cabbage, dice the onion and garlic, add everything to the mince and stew for a good 15 minutes. (I prefer to do this in my wok pan because the vegetables don’t get mushy.) In the meantime, cut the leek and mushrooms into slices
- Deglaze everything with a dash of white wine and the stock. Add the cream cheese and the processed cheese and simmer at low temperature, fold in the leeks and mushrooms and let them cook a little longer. Season to taste with salt and pepper (possibly also fresh herbs)
- Put the whole thing in a flat baking dish and sprinkle with the grated cheese and bake at about 180 degrees (depending on the stove) for 30 minutes.
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