Furnace rose cabbage

Name: Furnace rose cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Brussels sprouts; 7-10 Tbsp salt, pepper, nutmeg; 80 g streaky smoked bacon; 2 TABLESPOONS Butter; 3 TABLESPOONS Flour; 1/2 l Milk; 75 g Parmesan (piece)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Brussels sprouts
7-10 Tbsp salt, pepper, nutmeg
80 g streaky smoked bacon
2 TABLESPOONS Butter
3 TABLESPOONS Flour
1/2 l Milk
75 g Parmesan (piece)

Directions

1
Clean and wash the Brussels sprouts and cut the end of the stem crosswise. Cook in boiling salted water for 10-12 minutes. Then drain and allow to drain.
2
Finely dice the bacon. Heat butter in a pot. Brown the bacon in it and take it out. Briefly sauté the flour in the frying fat. Add milk while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg.
3
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grate cheese. Mix the Brussels sprouts with the sauce and distribute in a large flat dish. Sprinkle with bacon and cheese.
4
Bake in a hot oven for 5-10 minutes. Arrange.