Vegetable casserole with bread

Name: Vegetable casserole with bread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g White cabbage; 2 Leek sticks (leek); 200 g Tomatoes; 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Caraway seeds; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Wholemeal bread; 100 g Emmental cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g White cabbage
2 Leek sticks (leek)
200 g Tomatoes
1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Caraway seeds
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Wholemeal bread
100 g Emmental cheese

Directions

1
Clean and wash cabbage, leek and tomatoes. Cut cabbage into strips, leek into rings and tomatoes into slices. Peel and chop onion. Steam onion, cabbage and leek in hot oil for about 5 minutes, turning them over. Add tomatoes and caraway seeds, pour on broth and cook for about 10 minutes.
2
Season with salt and pepper. Cut bread into cubes, grate cheese. Take out vegetables with a skimmer, fill into a flat casserole dish. Add bread and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes