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🍽️ Crispy Red Cabbage and Potato Gratin

324 kcal · 30 min · 4 servings

Ingredients

• 750 g red cabbage
• salt
• 750 g potatoes
• 1 tart apple (e.g. Boskoop)
• 3 sprigs thyme
• 100 ml whipping cream
• 100 ml milk (1.5% fat)
• 100 ml classic vegetable broth
• pepper
• 100 g goat cheese (from the roll)

Instructions

1. 1. Wash the red cabbage thoroughly and remove the outer, wilted leaves.
2. 2. Separate the remaining leaves and blanch them in boiling salted water for about 3 minutes.
3. 3. Lift the leaves out with a slotted spoon and immediately plunge them into a bowl of ice-cold water to stop the cooking process.
4. 4. Drain the water and spread the leaves on kitchen paper to let them cool down.
5. 5. Remove the hard core from the base of each leaf and cut the leaves into bite-sized pieces.
6. 6. Wash the potatoes and apples, peel them, and slice them thinly.
7. 7. Parboil the potato slices in salted water for about 5 minutes, remove them, and let them drain.
8. 8. Layer the potatoes, apples, and red cabbage pieces alternately in a large rectangular baking dish (25 cm x 35 cm).
9. 9. Wash the thyme, shake it dry, and pluck the small leaves from the stems.
10. 10. Finely chop the thyme leaves.
11. 11. Stir the chopped thyme in a bowl with cream, milk, and vegetable broth.
12. 12. Season the liquid with salt and pepper to taste.
13. 13. Pour the liquid evenly over the layered vegetables in the baking dish.
14. 14. Cube the goat cheese and distribute the cubes evenly over the gratin.
15. 15. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
16. 16. Bake the gratin on the middle rack for about 40 minutes until golden brown and crispy.

Nutrition per serving

• kcal: 324
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 42 g