Pointed cabbage gratin with gorgonzola sauce

Name: Pointed cabbage gratin with gorgonzola sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 850 g Pointed cabbage; 20 g Butter or margarine; 200 g Oyster mushrooms; 75 g Bacon; 1/8 l Vegetable broth (instant); 250 g Whipped cream; 150 g Blue cheese (e.g. Gorgonzola); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

850 g Pointed cabbage
20 g Butter or margarine
200 g Oyster mushrooms
75 g Bacon
1/8 l Vegetable broth (instant)
250 g Whipped cream
150 g Blue cheese (e.g. Gorgonzola)
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Remove the outer leaves from the pointed cabbage. First halve the cabbage, then cut into thin slices. Cut out the stalk. Clean and wash the mushrooms and possibly cut them into smaller pieces. Cut the bacon into strips.
2
Fry the pointed cabbage in hot fat on both sides for 3-5 minutes. Remove from the pan. Fry the bacon and mushrooms briefly in the frying fat. Remove from the pan as well. Pour stock and cream on the frying fat. Stir in cheese until it has melted. Bring the sauce to the boil again and stir in the sauce thickener. Season sauce with salt and pepper. Spread the pointed cabbage and mushrooms in a flat casserole dish.
3
Pour stock and cream on the frying fat. Stir in cheese until it has melted. Bring the sauce to the boil again and stir in the sauce thickener. Season sauce with salt and pepper. Spread the pointed cabbage and mushrooms in a flat casserole dish. Add the sauce and bake in a preheated oven (electric cooker: 175 ° C / gas: level 2) for approx. 20 minutes