Summary

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

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Instructions

1. 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.
2. Then dice the onion and bacon and fry them in a little butter.
3. 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.
4. Mix the sour cream with parsley and season with pepper.
5. Pour into the baking dish and then bake for 20 minutes at a preheated 180 degree fan.
6. Boiled potatoes taste best with it.