Chinese cabbage gratin for 4 people
Chinese cabbage gratin with vanilla pepper is an unusual but interesting combination for gourmets. Vanilla pepper gives the dish a special touch.
Ingredients
6 eggs
1 small Chinese cabbage (about 600 G)
1 medium onion
3 tablespoons butter
2 tablespoons flour
1 tablespoon curry
400 ml milk
2 tbsp. almond flakes
150 g freshly grated medieval Gouda
Salt
Freshly ground vanilla pepper
fat for the mold
preparation
Preheat oven to 220 degrees.
Boil eggs hard, peel and halve lengthways. Clean the Chinese cabbage, quarter it and remove the stalk. Cut the quarters into strips about 1 cm wide. Blanch in boiling salted water for about 2 minutes, rinse and drain.
Finely chop the onions, heat the butter and sauté the onions in it until soft. Dust with flour, let it sauté and stir in the curry. Beat in the milk and cook for about 10 minutes, stirring frequently. Add the flaked almonds and the cheese. Season with salt and freshly ground vanilla pepper. If you don't have vanilla pepper, a good black pepper will also work.
Grease an ovenproof dish. Add the Chinese cabbage, place the eggs on top and pour the sauce over it.
Bake in the oven on the middle rack for about 20 minutes until golden brown.