Cauliflower/Cabbage Gratin

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Cauliflower/Cabbage Gratin
I'm not entirely sure exactly WHAT this is as I more or less improvised as I went along. It's basically cauliflower and cabbage with a blue cheese béchamel sauce. The end result is VERY tasty and warrants a repeat performance.
Cauliflower/Cabbage Gratin
Print Recipe
I'm not entirely sure exactly WHAT this is as I more or less improvised as I went along. It's basically cauliflower and cabbage with a blue cheese béchamel sauce. The end result is VERY tasty and warrants a repeat performance.
Servings Prep Time Cook Time Calories/serving
6people 1hour 30minutes 666kcal
Servings Prep Time
6people 1hour
Cook Time
30minutes
Nutrition Facts
Cauliflower/Cabbage Gratin
Amount Per Serving
Calories 666 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 92mg 31%
Sodium 2130mg 89%
Potassium 1524mg 44%
Total Carbohydrates 63g 21%
Dietary Fiber 10g 40%
Sugars 15g
Protein 34g 68%
Vitamin A 24%
Vitamin C 204%
Calcium 70%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Nutrition Facts
Cauliflower/Cabbage Gratin
Amount Per Serving
Calories 666 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 92mg 31%
Sodium 2130mg 89%
Potassium 1524mg 44%
Total Carbohydrates 63g 21%
Dietary Fiber 10g 40%
Sugars 15g
Protein 34g 68%
Vitamin A 24%
Vitamin C 204%
Calcium 70%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Clean the vegetables and chop them into rough pieces
  2. Add the bouillon cubes + a bit of salt to the water and boil the vegetables. You don't need to be too careful, but you don't want to overcook them. Don't use too much water, around one liter in total should suffice (that saves energy plus you want to use it all in the sauce for extra vitamins and taste).
  3. Arrange the vegetables in trays; I needed two medium ones. Save the bouillon for the sauce!
Sauce
  1. Clean and chop mushrooms and onions.
  2. Fry the mushrooms and onions in a bit of the butter.
  3. Make a roux with the butter and flour.
  4. Slowly add the bouillon from the vegetables to the roux making sure to stir to get a uniform consistency.
  5. Add half of the grated cheese and the blue cheese to the mix and let it boil for a couple minutes.
  6. Add salt and pepper to taste, then pour in the fried mushroom/onion mix.
  7. Pour the sauce over the vegetables in the trays, and add the remaining grated cheese on top.
  8. Cook in oven at 160°C hot air (180°C conventional) for 20-30 minutes.
Recipe Notes

This is very nice as a vegetarian main, but I'm sure adding bacon on top with the cheese won't offend anybody.

Here served with a herbal tea, but anything that works with blue cheese will work (e.g., a Chardonnay, a mild IPA, or a Limfjordsporter).

I didn't this time, but I'm sure that adding a relatively mild fresh chili pepper or a liberal dash of nutmeg will be a hit.

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