Pointed cabbage and carrot gratin with smoked pork in cheese sauce

Name: Pointed cabbage and carrot gratin with smoked pork in cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 large pointed cabbage (approx. 800 g); 12 (à 20 g) Finger carrots; 20 g Butter or margarine; 20 g Flour; 250 ml Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g medieval Gouda cheese; 8 discs (10 g each) Kasseleraufschnitt; 7-10 Tbsp Chervil; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 large pointed cabbage (approx. 800 g)
12 (à 20 g) Finger carrots
20 g Butter or margarine
20 g Flour
250 ml Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g medieval Gouda cheese
8 discs (10 g each) Kasseleraufschnitt
7-10 Tbsp Chervil
7-10 Tbsp Grease

Directions

1
Remove the outer leaves from the pointed cabbage. Cut the cabbage into 8 slices. Wash the carrots and clean them so that a little green is preserved. Steam cabbage in a pot with little water for about 8 minutes until al dente.
2
Steam the carrots in a smaller pot also with a little water for about 5 minutes. In the meantime melt the fat. Sweat flour in it. Add stock and cream while stirring constantly, bring to the boil and simmer for another 2 minutes.
3
Season to taste with salt and pepper. Grate cheese, stir 50 g into the sauce. Carefully lift out cabbage with a skimmer and rinse with cold water. Remove the stalk from the cabbage slices so that the leaves do not fall apart.
4
Wrap 1 slice of cured pork sausage around each of the cabbage slices and layer in a greased casserole dish. Put carrots between the slices. Pour cheese sauce over them and sprinkle with 100 g Gouda. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
5
Remove the gratin and let it cool down briefly. Garnish with chervil.