Bean and china cabbage gratin

Name: Bean and china cabbage gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 1/2 (approx. 350 g) Chinese cabbage; 600 g Potatoes; 7-10 Tbsp Grease; 1 small onion; 1-2 Garlic cloves; 3-4 Stem(s) Sage; 1 (200 g) Cup of sour cream; 1/8 l Milk; 1 egg, salt, black pepper (size L); 1 TABLESPOON Butter; 7-10 Tbsp colourful pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
1/2 (approx. 350 g) Chinese cabbage
600 g Potatoes
7-10 Tbsp Grease
1 small onion
1-2 Garlic cloves
3-4 Stem(s) Sage
1 (200 g) Cup of sour cream
1/8 l Milk
1 egg, salt, black pepper (size L)
1 TABLESPOON Butter
7-10 Tbsp colourful pepper

Directions

1
Drain the beans. Clean, wash and cut the Chinese cabbage into strips. Peel and wash potatoes and cut or slice them thinly. Layer vegetables and potatoes in flakes in a greased gratin dish
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash the sage and chop, except for a few leaves for garnishing. Grate cheese
3
Mix sour cream, milk, egg, onion, garlic, sage, salt and pepper. Pour over the gratin and
4
sprinkle with cheese. Spread butter flakes on the gratin and bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. If necessary, sprinkle with coloured pepper and garnish with sage