Carrot and Cabbage Casserole
Healthy, because
Even smarter
Nutritional values
Pointed cabbage is perfect for the cold season. Thanks to the vitamin C and zinc it prevents colds and supports the immune system. Unlike most types of cabbage, pointed cabbage is easily digestible due to its fine structure. Gorganzola is not only delicious but also helps to strengthen the immune system through the probiotic lactic acid bacteria.
Pointed cabbage is available from April, and tastes particularly tender in spring. However, if the taste is too intense for you, you can use other vegetables. Of course the dish is also successful in a large oven dish. If you serve a side dish such as potatoes in their jackets or natural rice with the casserole, the recipe is for 5-6 portions.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 348 kcal | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27.3 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- Ingredients
- 750 grams Napa cabbage
- 1 bunch small carrots
- peppers (and salt)
- 150 milliliters cream
- 100 milliliters Vegetable broth
- 1 Tbsp light sauce thickener
- 180 grams Gorgonzola
- Nutmeg
- Fat
Preparation steps
Rinse the cabbage, remove the outer leaves, cut in half and cut into narrow columns. Rinse and peel the carrots. Blanch the carrots and cabbage for about 5 minutes in boiling salt water.
Bring the cream and broth to a boil. Stir in the cornstarch. Cube the cheese and add half into the sauce. Let the cheese melt, stirring constantly. Season with salt, pepper and nutmeg.
Grease 4 small baking dishes with butter or oil. Spread the vegetables in the dishes, pour in the sauce and sprinkle with the remaining cheese. Bake for about 30 minutes at 190°C (approximately 375°F). Remove from the oven, let cool and serve.
