White Cabbage au Gratin recipe
information
165 calories per serving
ingredients
1 kg (2 1/4 lb) white cabbage
2 litres (3 pints) water
salt
25 g (1 oz) lard or clarified butter
2 teaspoons caraway seeds
4 tablespoons vegetable or meat stock
5 tablespoons soured cream
50 g (2 oz) breadcrumbs
1 tablespoon butter
2 litres (3 pints) water
salt
25 g (1 oz) lard or clarified butter
2 teaspoons caraway seeds
4 tablespoons vegetable or meat stock
5 tablespoons soured cream
50 g (2 oz) breadcrumbs
1 tablespoon butter
method
1. Remove the outer damaged leaves from the cabbage, cut off the stalk and cut the cabbage into eight wedges. Bring the water to the boil with a little salt in a large saucepan, add the cabbage, cover and boil for 15 minutes.
2. Rinse the cabbage in cold water and drain it thoroughly.
3. Melt the lard in a casserole, add and fry the cabbage all over. Sprinkle the caraway seeds, a pinch of salt and the stock over the cabbage, cover and braise over a low heat for 15 minutes.
4. Pour the soured cream over the cabbage, sprinkle with the breadcrumbs, dot with butter and brown in a hot oven (220°C, 425°F, gas 7) for 5 - 8 minutes.
2. Rinse the cabbage in cold water and drain it thoroughly.
3. Melt the lard in a casserole, add and fry the cabbage all over. Sprinkle the caraway seeds, a pinch of salt and the stock over the cabbage, cover and braise over a low heat for 15 minutes.
4. Pour the soured cream over the cabbage, sprinkle with the breadcrumbs, dot with butter and brown in a hot oven (220°C, 425°F, gas 7) for 5 - 8 minutes.
serving amount
serves 4
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