Red Cabbage and Potato Gratin
Because the attractively dark red cabbage is only just cooked, a lot of its high vitamin C content remains: 1 portion covers more than two thirds of the daily requirement. Potatoes and goat cheese provide nerve-strengthening B vitamins and protein.
Combine the red cabbage and potato gratin with gorgonzola! The northern Italian blue cheese with its spicy note goes wonderfully with it - for the sweetness you can alternatively add pear wedges to the casserole.
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- ½ Red cabbage (about 750 grams)
- salt
- 750 grams potatoes
- 1 tart Apple
- 3 sprigs thyme
- 100 milliliters Whipped cream
- 100 milliliters
- 100 milliliters Vegetable broth
- peppers
- 100 grams Goat cheese (from a log)
Preparation steps
Rinse cabbage and remove the outer leaves. Separate other leaves and blanch in a pot of boiling salted water until softened, about 2 minutes.
Lift leaves out with a slotted spoon and plunge them into a bowl of very cold water. Drain and spread on paper towels to let cool. Trim core from cabbage leaves and cut the leaves into bite-sized pieces.
Peel potatoes and apple and slice thinly on a mandoline. Layer alternately with cabbage leaves in a large rectangular baking dish (about 25 cm x 35 cm)(approximately 10 x 14 inches).
Rinse thyme, shake dry, pluck leaves and chop finely.
Mix thyme in a bowl with whipping cream, milk and vegetable broth. Season with salt and pepper. Pour the mixture over the vegetables.
Cut goat cheese into cubes and scatter over vegetables. Bake gratin on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until bubbling and golden on top, about 40 minutes. Let cool slightly before serving.