Ingredients
Kohl
500 gr
Wurst
300 gr
try it
50 gr
Rosemary
1 Zweig
nutmeg
qb
Breadcrumbs
qb
Extra virgin olive oil
qb
Grated Parmesan cheese
qb
sale
qb
Baby
qb
For the bechamel sauce
A latte
300 ml
Butter
25 gr
00 flour
25 gr
sale
qb
Savoy cabbage flan is a rich and delicious recipe that is perfect as a second or hearty side dish for a winter lunch or dinner.
To prepare it properly, you must first blanch the cabbage leaves in lightly salted boiling water, gently pat them dry with a clean cotton cloth and then chop them with a knife, leaving eight whole leaves.
At this point, simply mix the sausage peeled , peeled and browned in a non-stick pan without adding fat, the béchamel sauce, the chopped vegetables and the diced provola cheese in a bowl and season everything with a pinch of ground pepper, nutmeg and a sprig of rosemary.
As a final step, you must assemble the flan by lining a 24 cm diameter baking tray oiled and sprinkled with breadcrumbs with half of the whole cabbage leaves , pouring in the prepared mixture and then arranging the remaining seasoned vegetable leaves on top of the filling, drizzling with a little oil and sprinkling on the surface a handful of grated Parmesan cheese : the result is a lightly gratinated and fragrant dish, with a tasty and melting core, which can be served either hot or at room temperature, paired with slices of homemade bread toasted. Should there be leftovers, they can be stored in an airtight container in the refrigerator for a maximum of 1 day .
For a complete and filling single dish, you can combine the remaining ingredients with a few diced boiled potatoes or replace the provola with scamorza, emmental, dry mozzarella for pizza or any other fresh cheese of your choice.
Find out how to prepare the cabbage flan by following the step-by-step instructions and advice. If you liked this recipe, also try the cabbage lasagna and the fried cabbage .
How to prepare cabbage flan
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
Pages: 1 2
