Ingredients for 4 people:
750 g pointed cabbage
1 bunch of small carrots
salt
150 ml cream
100 ml vegetable broth
1 tablespoon light sauce thickener
180 g Gorgonzola cheese
pepper
salt
freshly grated nutmeg
fat for the ramekins
Preparation:
1. Clean the cabbage, remove the hard stalk, halve and cut into narrow wedges.
Clean and peel carrots. Blanch carrots and cabbage wedges in boiling salted water for approx. 5 minutes.
2. Bring cream and broth to a boil, stir in sauce thickener. Dice Gorgonzola cheese, add half of the cheese to the sauce and melt. Season with pepper, salt and nutmeg.
3. Grease 4 small rectangular gratin dishes (approx. 20x10cm), place the vegetables in the dishes. Pour the sauce over the vegetables and sprinkle with the remaining Gorgonzola.
4. Bake in preheated oven at 190°C for about 30 minutes.
Preparation time approx.: 50 minutes
Nutritional values per person approx:
Calories: 348
joules: 1425
Protein: 16,0 g
Fat: 27,3 g
Carbohydrates: 10.0 g
(FoodCentrale by ddp images)
