Chinese Cabbage Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 Chinese cabbage
- 1 liter vegetable broth
- 1 onion (s)
- 240 g bacon, (Gelderland pork belly)
- 100 g cheese, rated
- 200 ml sour cream
- 1 tablespoon parsley, fresh or frozen
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the Chinese cabbage into large pieces and cook in the vegetable stock for 15 minutes. Then pour into a sieve and drain well. I always put the sieve in the pot and put the lid on it, then let the whole thing drain for at least 1 hour.
- Then dice the onion and bacon and fry them in a little butter.
- Put half of the Chinese cabbage in a baking dish and spread the onion bacon mixture over it. Put the rest of the Chinese cabbage in the mold and top the grated cheese.
- Mix the sour cream with parsley and season with pepper.
- Pour into the baking dish and then bake for 20 minutes at a preheated 180 degree fan.
- Boiled potatoes taste best with it.
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