Summary

Ingredients

• 1 savoy cabbage, approx. kg
• 4 bell peppers, red, approx. 800 g
• 2 teaspoons oil
• salt and pepper
• Tarragon, dried
• 500 ml vegetable stock
• 250 g processed cheese, 20-25% fat in dry matter
• 4 tablespoon mustard, sweeter
• Paprika powder
• Nutmeg, freshly grated
• 500 g tortellini, fresh from the coolin shelf, veetarian filled

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Instructions

1. Clean the savoy cabbage and peppers and cut into strips. Heat the oil in a coated pan and fry both for 5-10 minutes. Season with tarragon and deglaze with the stock. Melt the processed cheese in it and season the sauce with salt, pepper, mustard, paprika powder and nutmeg.
2. Place the tortellini in a baking dish, spread the vegetable sauce on top and bake the gratin in the preheated oven at 220 ° C (gas level 3, fan oven 180 ° C) on the middle rack for about 20 minutes.
3. 6.5 P. per serving.