Pointed cabbage slices in mushroom-cheese cream with diced bacon

Name: Pointed cabbage slices in mushroom-cheese cream with diced bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head pointed cabbage (approx. 800 g); 300 g Mushrooms; 150 g Cheddar cheese; 1 (200 g) Mug of double cream cheese with fine herbs from Provence; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 100 g Bacon cubes; 1/2 bunch Chives

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head pointed cabbage (approx. 800 g)
300 g Mushrooms
150 g Cheddar cheese
1 (200 g) Mug of double cream cheese with fine herbs from Provence
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
100 g Bacon cubes
1/2 bunch Chives

Directions

1
Remove the outer cabbage leaves. Cut cabbage into slices, wash and drain well. Clean and clean the mushrooms and possibly halve them. Grate cheddar roughly. Mix cream cheese, cheddar and stock, season with salt and pepper.
2
Heat the oil in a pan and fry the mushrooms.
3
Spread the pointed cabbage in an ovenproof casserole dish, add the bacon and mushrooms and pour over the cheese mixture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes.
4
Wash the chives, shake dry and cut into small rolls. Remove the casserole from the oven, sprinkle with chives and serve.