Nutrition Facts
4 servings
4
Recipe for White Cabbage Gratin with Bacon.
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A good recipe to prepare cabbage and to change from other gratins!
Gratin
1 white cabbage
200 bacon bits
100 grated cheese
cooking margarine
salt
Béchamel
50 butter
3 flour
½ milk
salt pepper
Directions
1
Bring 3 liters of water to a boil in a pressure cooker. Remove the outer leaves of the cabbage. Cut it into wedges and add them to the boiling water. Close the pressure cooker and let cook for 5 minutes once the pressure starts to hiss.
2
Drain the cabbage and rinse it with cold water (the blanched cabbage is more digestible). Discard the water. Bring 3 liters of water back to a boil in the pressure cooker. Add salt. Submerge the cabbage. Close the lid. Let it cook for 5 minutes from the moment the valve starts to hiss.
3
After cooking, rinse the cabbage in cold water, then squeeze it to remove excess moisture. Preheat the oven to 180°C (thermostat 6).
4
Prepare the béchamel: melt the butter in a heavy-bottomed saucepan. Once it is frothy, add the flour and stir until the butter has completely absorbed it. Gradually add the boiling milk, while continuously stirring.
5
Sauté the bacon in the margarine. Cut the cabbage into strips in a baking dish. Cover with béchamel sauce, add the bacon, sprinkle with grated cheese, and add a few dollops of margarine.
6
To finish, bake for about 10 minutes.
Ingredients
Gratin
1 white cabbage
200 bacon bits
100 grated cheese
cooking margarine
salt
Béchamel
50 butter
3 flour
½ milk
salt pepper
Directions
Directions
1
Bring 3 liters of water to a boil in a pressure cooker. Remove the outer leaves of the cabbage. Cut it into wedges and add them to the boiling water. Close the pressure cooker and let cook for 5 minutes once the pressure starts to hiss.
2
Drain the cabbage and rinse it with cold water (the blanched cabbage is more digestible). Discard the water. Bring 3 liters of water back to a boil in the pressure cooker. Add salt. Submerge the cabbage. Close the lid. Let it cook for 5 minutes from the moment the valve starts to hiss.
3
After cooking, rinse the cabbage in cold water, then squeeze it to remove excess moisture. Preheat the oven to 180°C (thermostat 6).
4
Prepare the béchamel: melt the butter in a heavy-bottomed saucepan. Once it is frothy, add the flour and stir until the butter has completely absorbed it. Gradually add the boiling milk, while continuously stirring.
5
Sauté the bacon in the margarine. Cut the cabbage into strips in a baking dish. Cover with béchamel sauce, add the bacon, sprinkle with grated cheese, and add a few dollops of margarine.
6
To finish, bake for about 10 minutes.
Notes
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Mina
Very good recipe, similar to the cauliflower gratin I usually make. I just added a bit of curry to the béchamel. -
charlyton
Great little recipe! I had a white cabbage that had been sitting in my fridge for fifteen days, and I didn't want to make cabbage soup, so this recipe came just at the right time! I just added some baking soda instead of blanching the cabbage. My partner loved it and had no digestion issues, and believe me, if she had, I would have noticed! -
Sophie
Delicious Very good. I would never have thought to eat cabbage this way. My suggestion: Salt it well and add spices to the cabbage, otherwise it will be bland. And don't hesitate to add cheese. -
ALEXANDRA
Very good good recipe that's simple to make but it takes a bit of time (blanch the cabbage...). My suggestion: I made more béchamel and added grated nutmeg. -
nono
It's good.
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