Pointed cabbage bake

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage and cut it into large pieces from the stalk. Heat 2 tablespoons of oil in a frying pan and fry the noodles for about 4 minutes, turning them until golden brown. Cook the pointed cabbage in boiling salted water for 6-8 minutes. set aside 200 ml of the vegetable water

2. 2

   Clean, wash and dice the peppers. Heat 1 tablespoon of oil in a coated frying pan. Press the sausage meat as dumplings from the intestines into the pan. Fry the meatballs for 3-4 minutes, turning them over. Take out and put aside. Put the bell peppers into the pan and fry for approx. 5 minutes.

3. 3

   Peel and finely chop the onion. Melt the fat in a pot. Stir in flour and onion and sauté briefly. Add vegetable water and milk while stirring. Bring to the boil, boil for 3-5 minutes, season with salt and pepper. Wash tarragon, shake dry, pluck leaves from stems and chop finely. Clean, peel and finely grate the horseradish. Mix tarragon and horseradish with the béchamel

4. 4

   Mix the noodles, peppers, pointed cabbage and meatballs and place in a greased casserole dish. Spread the béchamel over it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes

Nutrition Facts

KCAL
510 kcal

CARBS
41 g

FATS
28 g

PROTEINS
19 g