Cabbage and Carrot Casserole

Ingredients

• 750 g cabbage
• 1 bundle small carrots
• Salt
• 100 ml Vegetable broth
• 200 g Sour Cream
• 20 g Parmesan (1 piece)
• 180 g Gorgonzola cheese
• pepper from the grinder
• nutmeg
• 8 stalks chives

Instructions

1. 1.

   Clean and wash the cabbage, remove the tough stem, halve it and cut into thin strips. Peel the carrots, then blanch the carrots with the cabbage strips in boiling salted water for about 5 minutes.

2. 2.

   Meanwhile whisk together vegetable broth and sour cream, grate in the parmesan. Dice the Gorgonzola, add half of the cheese to the sauce and season with pepper, salt and nutmeg.

3. 3.

   Place the vegetables into four ramekins, pour the sauce over them and sprinkle with the remaining Gorgonzola. Bake in a preheated oven at 190 °C (fan‑forced 170 °C; gas: level 3) for about 30 minutes.

4. 4.

   While the casserole bakes, wash the chives, shake off excess water and cut into fine ribbons. Remove the casserole from the oven and sprinkle with the chive ribbons.