Baked Chinese cabbage
easy
50 mins
50 mins
Ingredients
- 2 small heads of Chinese cabbage (approx. 500 g each)
- 7-10 Tbsp Salt
- 300 g red peppers
- 1 green peppers
- 1/2 bunch Parsley
- 2 discs Toast
- 125 g Whipped cream
- 1/8 l Vegetable broth (instant)
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp white pepper
- 30 g Butter or margarine
- 100 g grated cheddar cheese
Directions
- 1
Clean the Chinese cabbage, cut in half lengthwise, wash and drain. Blanch the halves in plenty of boiling salted water for about 5 minutes and drain. Clean, wash and pat dry the peppers and chillies. Dice peppers, cut pepperoni into fine rings. Wash parsley, dab dry and chop except for a little bit for garnishing. Cut toast into fine cubes. Mix cream, stock, sauce thickener, parsley, salt and pepper. Pour into a wide casserole dish. Put the Chinese cabbage in the dish. Heat 15 g fat in a pan. Steam peppers and pepperoni while turning for 3-5 minutes. Fold in toast and spread on the Chinese cabbage halves. Sprinkle with cheese and spread remaining fat in flakes on top. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 25-30 minutes. Serve garnished with parsley
- 2
Preparation time approx. 50 minutes
- 3
Harness: Valkyrie
- 4
Scarf: Greenland
- 5
spreader/mill: wheels
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