Savoy cabbage slices with cheese sauce
easy
45 mins
45 mins
Ingredients
- 30 g Butter or margarine
- 25 g Flour
- 1/4 l Broth (instant)
- 1/4 l Milk
- 100 g medieval Gouda cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp from the mill
- 1 cabbage
- 6 TABLESPOONS Flour
- 8 TABLESPOONS Breadcrumbs
- 4 Eggs
- 4 TABLESPOONS Oil
- 1/2 bunch Chives
Directions
- 1
Heat the fat in a saucepan. Add flour and sweat it. Deglaze with stock and milk. Boil up while stirring. Grate cheese roughly and add to the sauce. Season to taste with salt and pepper.
- 2
Keep sauce warm. Clean, wash and cut the savoy cabbage into eighths, but do not remove the stalk, otherwise the cracks will fall apart. Blanch the savoy cabbage slices in plenty of boiling salted water for 2 minutes. Remove and let it drip off on kitchen paper. Put the flour and breadcrumbs on a flat plate. Whisk the eggs in a flat bowl. Turn cabbage slices in flour, egg and breadcrumbs. Heat oil in a frying pan. Fry the slices on both sides in the pan until golden brown. Wash the chives, dab dry, put something aside for garnishing. Cut the rest of the chives into small rolls. Arrange two savoy cabbage slices on each plate with cheese sauce.
- 3
Turn cabbage slices in flour, egg and breadcrumbs. Heat oil in a frying pan. Fry the slices on both sides in the pan until golden brown. Wash the chives, dab dry, put something aside for garnishing. Cut the rest of the chives into small rolls. Arrange two savoy cabbage slices on each plate with cheese sauce. Sprinkle the chives rolls over the sauce. Garnish with chives
- 4
Plate: Gallo design
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