Summary

Ingredients

• 600 g leek, cleaned and cut into thin rins
• 600 g Chinese cabbae, cleaned
• 200 g bell pepper (s), red, diced
• 200 g reen pepper (s), diced
• 2 tablespoon rapeseed oil
• 6 sausages each 100 g, fine (e.g. Swabian grilled sausage)
• 300 ml hollandaise sauce (8% fat)
• 1 tablespoon sambal oelek
• 3 clove (s) garlic, pressed through
• 1 teaspoon thyme, fresh (alternatively corresponding amount dried)
• 200 g cheese (ratin cheese, liht)
• Salt or vegetable stock, instant

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Instructions

1. Preheat the oven to 180 ° C hot air.
2. Fry the leek, Chinese cabbage and bell peppers with 1 tablespoon of rapeseed oil in a non-stick pan for 8 minutes, then pour off the liquid that has formed.
3. At the same time fry the sausages in a second pan in 1 tablespoon of rapeseed oil until light brown (!).
4. Put the hollandaise in a small bowl. Mix in the sambal oelek, garlic and thyme and do not season with salt or vegetable stock.
5. Put half of the vegetable mixture in a baking dish, sprinkle with 1/3 of the gratin cheese. Pour half of the hollandaise over it, pour in the rest of the vegetables, sprinkle 1/3 of the gratin cheese again and pour the rest of the hollandaise over it. Place the sausages on top and sprinkle with the remaining cheese.
6. Cook in the hot oven for 30 minutes.
7. KH 16.33
8. EW 21.82
9. Fat 17.43
10. BE 1.35