Brussels Cabbage Casserole with Cheese Crust
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg Brussels sprouts
- Salt and pepper, white
- 200 g ham, cooked (1 thick slice)
- 200 g cheese, rake cheese (e.. French Comte)
- 40 g mararine
- 40 grams flour
- 250 ml milk
- 1 teaspoon vegetable stock (instant)
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and wash Brussels sprouts. Cover and simmer in approx. 3/8 l boiling salted water for approx. 15 minutes. Dice the ham. Rasp cheese. Drain the Brussels sprouts. Catch the vegetable water. Heat the fat. Sweat the flour in it while stirring. Stir in milk and vegetable water. Bring to the boil and dissolve the broth in it. Simmer for approx. 5 minutes, stirring frequently. Melt 100 g cheese in it. Season to taste with salt, pepper and nutmeg. Put Brussels sprouts and ham in a greased baking dish. Pour sauce over it. Sprinkle with the rest of the cheese. Bake in a preheated oven (200 ° electric stove) for about 40 minutes until golden brown.
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