Bread Casserole with Cheese

Ingredients

• 400 g white cabbage
• 1 bundle vegetable stock mix
• Salt
• 2 onions
• 40 g Butter
• 30 g flour
• 250 ml vegetable broth
• 250 ml milk
• 30 g grated Parmesan
• Pepper
• nutmeg
• 4 slices farmer's bread
• 1 bundle flat parsley
• 200 g Emmental

Instructions

1. 1.

   Remove the stem from the white cabbage and cut the cabbage into fine strips. Clean and wash the vegetable stock mix. Slice leeks and carrots, dice celery, and blanch with the remaining vegetables in boiling salted water for 3 minutes; drain and shock.

2. 2.

   Dice onions and sauté them in butter until translucent. Sprinkle flour over, briefly brown, then deglaze with broth and milk. Add Parmesan, season with salt, pepper, and nutmeg, and simmer gently while stirring for 5 minutes.

3. 3.

   Toast the bread slices. Chop parsley and stir into the sauce; grate Emmental. Layer the bread slices with the vegetables in an oven-safe dish, pour the sauce evenly over, and sprinkle the grated cheese on top.

4. 4.

   Bake the bread casserole with cheese in a preheated oven at 200°C on the second rack from below for 35–40 minutes until golden brown.