John Myers
Ingredients for 2 servings:
- 70 g quinoa, rinsed with hot water
- 35 g onion(s), finely chopped
- 175 ml vegetable stock
- 180 g white cabbage, cut into fine strips
- 100 ml cream
- 70 ml milk
- 1 tsp. clove powder
- 1 pinch of cinnamon powder
- ¼ tsp nutmeg
- ¼ tsp coriander powder
- 1 clove(s) garlic, finely chopped
- 250 g Brussels sprouts (Brussels sprouts), frozen, blanched
- 150 g carrot(s), cut into thin slices
- 40 g Emmental cheese, grated
- Butter for the mold
- salt and pepper
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
vegetarian delight with Brussels sprouts, carrots, cabbage
Bring the vegetable stock to a boil in a saucepan and add the quinoa and onions. Reduce the heat to low, cover, and let the quinoa swell for 12-16 minutes. Lightly salt the cabbage in a bowl, knead, and let stand for 15 minutes. Bring the cream, milk, spices, and garlic to a boil in a small saucepan, season with pepper, and lightly salt, remove from the heat, and let stand for 20 minutes. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with butter. Pour the quinoa mixture into the bottom layer, then layer the cabbage and about half of the carrots on top. Arrange the Brussels sprouts on top, with the remaining carrots in between. Sprinkle everything with cheese and pour the milk mixture over it. Bake in the oven on the middle rack for about 45 minutes. After removing from the oven, let stand for about 2-4 minutes, but serve while still hot.
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