Vegetable and bread casserole

Name: Vegetable and bread casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g White cabbage; 1 (200 g) stalk of leeks; 7-10 Tbsp (Leeks); 3-4 (200 g) Tomatoes; 1 medium onion; 2 TABLESPOONS Oil; 1-2 TEASPOONS Caraway seeds; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp white pepper, salt; 4 discs Wholemeal bread; 100 g Emmental cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g White cabbage
1 (200 g) stalk of leeks
7-10 Tbsp (Leeks)
3-4 (200 g) Tomatoes
1 medium onion
2 TABLESPOONS Oil
1-2 TEASPOONS Caraway seeds
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp white pepper, salt
4 discs Wholemeal bread
100 g Emmental cheese

Directions

1
Clean and wash the white cabbage and leek. Cut cabbage into strips, leek into rings. Wash, clean and slice the tomatoes. Peel and finely dice onion
2
Heat the oil in a large pot. Steam onion, cabbage and leek for about 5 minutes while turning. Add tomatoes and caraway. Add 1/8-1/4 l water, bring to the boil and stir in the stock. Cover and simmer for about 10 minutes. Season to taste with pepper and a little salt
3
Dice bread. Grate cheese. Put the vegetables with the broth in an ovenproof dish. Spread bread cubes on top. Sprinkle with cheese
4
Bake in the preheated oven (electric oven: 200 °C / convection oven: 175 °C / gas oven: level 3) for 15-20 minutes until golden brown
5
Drink: mineral water