Cabbage gratin (verze gratinate)

Cabbage gratin (verze gratinate)
Cabbage gratin (verze gratinate) 5 1 Stefano Moraschini


05281 CABBAGE AU GRATIN INGREDIENTS 4 PEOPLE 200 ml of tomato sauce 1/2 cabbage 1 l of chicken soup 50 g of grated cheese 25 g butter salt, pepper 200 ml of skimmed milk 2 tablespoons butter, 2 tablespoons flour salt, pepper, nutmeg PROCEDURE clean the cabbage and cut into 6 pieces.

Boil the cabbage in broth.

Add to milk the same amount of water (1 cup).

Brown the flour in butter; pour the milk gradually, stirring constantly, simmer for 20 minutes.

A few minutes before end of cooking add the bechamel with salt, pepper and nutmeg.

Drain the cabbage, put it in a baking dish, cover with tomato sauce and béchamel sauce, sprinkle with grated cheese and cut the butter into pieces and gratinate in the oven.

Cabbage gratin (verze gratinate)


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