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🍽️ Cabbage and Carrot Casserole

410 kcal · 30 min · 4 servings

Ingredients

• 750 g pointed cabbage
• 1 bunch small carrots
• salt
• 100 ml vegetable broth
• 200 g sour cream
• 20 g parmesan (1 piece)
• 180 g gorgonzola
• pepper from the mill
• nutmeg
• 8 stalks chives

Instructions

1. 1. Remove the outer leaves from the pointed cabbage and wash it thoroughly.
2. 2. Cut out the hard core at the bottom of the cabbage.
3. 3. Cut the pointed cabbage in half.
4. 4. Cut the cabbage halves into thin strips.
5. 5. Peel the carrots completely with a peeler.
6. 6. Bring a pot of water and salt to a boil.
7. 7. Add the carrots and cabbage strips to the boiling water.
8. 8. Cook the vegetables for about five minutes (this is called blanching).
9. 9. Remove the vegetables from the water and set them aside.
10. 10. Whisk the vegetable broth and sour cream together in a bowl.
11. 11. Grate the Parmesan directly into the sauce.
12. 12. Cut the Gorgonzola into small cubes.
13. 13. Add half of the Gorgonzola cubes to the sauce.
14. 14. Season the sauce with pepper, salt, and a pinch of nutmeg.
15. 15. Preheat the oven to 190 degrees (170 degrees with fan).
16. 16. Distribute the blanched vegetables evenly among four small baking dishes.
17. 17. Pour the cheese sauce over the vegetables in the dishes.
18. 18. Sprinkle the remaining Gorgonzola cubes over the casserole.
19. 19. Place the dishes in the preheated oven.
20. 20. Bake the casserole for about 30 minutes.
21. 21. Wash the chives under running water.
22. 22. Shake the chives dry.
23. 23. Cut the chives into very fine rings.
24. 24. Remove the casseroles from the oven.
25. 25. Sprinkle the hot casserole with the chive rings.

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 31 g · Carbs: 15 g