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🍝 Cabbage Noodle Gratin

522 kcal · 30 min · 4 servings

Ingredients

• 300 ml classic vegetable broth
• 750 g small kohlrabi (3 small kohlrabi)
• salt
• 300 g short whole grain pasta (e.g. penne)
• 2 small onions
• 1 zucchini
• 2 tbsp olive oil
• 1 tbsp spelt whole grain flour
• 300 ml milk (3.5% fat)
• 1 bunch flat-leaf parsley
• 150 g peas (frozen)
• nutmeg
• pepper
• 50 g Emmental (1 piece)
• 2 tbsp sunflower seeds

Instructions

1. 1. Bring vegetable broth to a boil in a pot.
2. 2. Wash the kohlrabi, peel it, and cut it in half.
3. 3. Cut the kohlrabi into slices about 2 cm thick.
4. 4. Place the kohlrabi slices into the boiling broth.
5. 5. Simmer the kohlrabi covered on low heat for 15 minutes.
6. 6. Bring plenty of salted water to a boil in a second pot.
7. 7. Add the noodles to the boiling water.
8. 8. Cook the noodles al dente according to package instructions.
9. 9. Peel the onions and cut them in half.
10. 10. Dice the onions finely.
11. 11. Wash the zucchini and trim off any tough parts.
12. 12. Cut the zucchini into cubes about 1 cm in size.
13. 13. Heat olive oil in another pot.
14. 14. Sauté the onion cubes until translucent.
15. 15. Dust the onions with flour.
16. 16. Let the flour sweat briefly while stirring.
17. 17. Drain the kohlrabi in a colander.
18. 18. Catch the broth in a bowl while draining.
19. 19. Whisk the milk with a whisk.
20. 20. Pour the milk slowly into the roux while stirring.
21. 21. Bring the sauce to a boil once.
22. 22. Simmer the sauce on low heat for about 10 minutes.
23. 23. Stir the sauce occasionally.
24. 24. Rinse the parsley.
25. 25. Shake the parsley dry.
26. 26. Pluck the parsley leaves off the stems.
27. 27. Set aside some leaves.
28. 28. Finely chop the rest of the parsley.
29. 29. Add the frozen peas to the sauce.
30. 30. Add the zucchini cubes to the sauce.
31. 31. Bring the sauce with the vegetables to a boil.
32. 32. Fold the chopped parsley into the sauce.
33. 33. Grate some nutmeg into the sauce.
34. 34. Season the sauce with salt and pepper.
35. 35. Drain the noodles.
36. 36. Let the noodles drain.
37. 37. Place the noodles in a shallow baking dish with a capacity of about 2 liters.
38. 38. Distribute the kohlrabi over the noodles.
39. 39. Pour the vegetable sauce over the kohlrabi.
40. 40. Sprinkle the grated cheese over it.
41. 41. Distribute the sunflower seeds on top.
42. 42. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
43. 43. Bake the gratin in the preheated oven for 25–30 minutes.
44. 44. Garnish the finished dish with the reserved parsley.
45. 45. Serve the gratin hot.

Nutrition per serving

• kcal: 522
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 64 g