John Myers
Potato – White Cabbage – Gratin
The perfect potato – white cabbage – gratin recipe with a picture and simple step-by-step instructions.
- 6 Boiled potatoes
- 0,25 White cabbage
- 0,25 Hot peppers
- 1 Onion
- 100 ml Cream
- Breadcrumbs or breadcrumbs
- Salt, pepper, caraway seeds
- Wild chives garlic or chives
- Butter or neutral oil
- 2 Speiseringe und ein Blech oder bei mehreren Personen + erhöhter Zutatenmengeeine Auflaufform
- Cut the cabbage into small pieces, the onion finely, and the pepper into thin rings.
- Heat the fat in a small pan, briefly fry the onion and cabbage in it, season with salt and pepper, add a little cream and with the lid closed, cook the cabbage until al dente, tend to be soft. (approx. 6-8 min) Remove part of this and mix with the pepper rings.
- Preheat the oven to 220 °.
- 5 Cut the potatoes into thin slices. Butter the food rings on the inside and place on a small baking tray. Put a 1.5 cm thick layer of potato slices inside, season with a little salt and pepper and press firmly. Now put a 4-5cm high layer of cabbage with pepperoni on top, press it down and put another layer of potato slices on top and season them with a little salt and pepper. Sprinkle a pinch of breadcrumbs on top and pour some cream on top. Now place the tray in the oven and bake at 220 ° for about 30 minutes until the top layer of potatoes is lightly brown.
- Pour the remaining potatoes with the remaining cabbage vegetables into a tall container and blend finely with the blender while adding cream or vegetable stock. Add enough liquid to make a creamy sauce. Season again with salt and pepper, the taste should be and stay lovely! Pour the sauce back into the pot and keep it warm.
- Arrange some sauce with the potato and cabbage gratin on the preheated plates and decorate with greens. Finished!
- This dish is perhaps also something for those who oppose cabbage, it tastes creamy and fine with a touch of spiciness …
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