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🍽️ Crunchy Cheese Bread Casserole

539 kcal · 30 min · 4 servings

Ingredients

• 400 g white cabbage
• 1 bunch soup vegetables
• salt
• 2 onions
• 40 g butter
• 30 g flour
• 250 ml vegetable broth
• 250 ml milk
• 30 g grated parmesan
• pepper
• nutmeg
• 4 slices country bread
• 1 bunch flat-leaf parsley
• 200 g emmental

Instructions

1. 1. Remove the hard core from the white cabbage.
2. 2. Cut the cabbage into thin strips.
3. 3. Wash the soup greens thoroughly.
4. 4. Slice the leek into rounds.
5. 5. Slice the carrots into rounds.
6. 6. Dice the celery stalks.
7. 7. Bring salted water to a boil.
8. 8. Cook all the vegetables in it for three minutes (this is called blanching).
9. 9. Drain the vegetables.
10. 10. Rinse it with cold water to stop the cooking.
11. 11. Dice the onions.
12. 12. Sauté the onions in butter until translucent.
13. 13. Sprinkle the flour over the onions.
14. 14. Let the flour cook briefly.
15. 15. Deglaze the pan with broth.
16. 16. Pour in the milk.
17. 17. Stir the Parmesan into the sauce.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Season the sauce with nutmeg.
21. 21. Let the sauce simmer gently for five minutes while stirring.
22. 22. Toast the bread slices.
23. 23. Finely chop the parsley.
24. 24. Stir the parsley into the sauce.
25. 25. Grate the Emmental cheese.
26. 26. Layer the bread slices and vegetables in an ovenproof dish.
27. 27. Spread the sauce evenly over the casserole.
28. 28. Sprinkle the Emmental on top.
29. 29. Preheat the oven to 200 degrees.
30. 30. Place the dish on the second rack from the bottom.
31. 31. Bake the casserole for 35 to 40 minutes until golden brown.

Nutrition per serving

• kcal: 539
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 42 g