Quick low-carb vegetable casserole

Ingredients for 4 servings:

• 300 g broccoli
• 300 g carrot(s)
• 300 g white cabbage
• 2 tomatoes
• 1 tsp sweet paprika powder
• 200 g sour cream
• 200 g Gouda, or any other cheese
• 1 bunch of arugula (optional)
• 300 g mushrooms (optional)
• Garlic
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

the ideal dinner – with broccoli, carrots, white cabbage and tomatoes

Wash and prepare the vegetables, leaving the broccoli florets whole. Slice the carrots and white cabbage. For better digestibility, I recommend boiling the white cabbage, but also the carrots and broccoli, in salted water for about 2 minutes. Meanwhile, chop the remaining vegetables. You can add the arugula to the boiling vegetables for a few seconds until it collapses. Season the sour cream with salt, pepper, paprika, and nutmeg, and mix well. Drain the vegetables, rinse with cold water, mix with the sour cream, and then transfer everything to a baking dish. Cover with your choice of cheese and place in the oven at 180 degrees Celsius (top/bottom heat) for about 30 minutes. The vegetables should still be nice and crisp afterward.