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Cabbage baked under the sauce
1 serving
Scald the leaves of white cabbage and squeeze the balls with a napkin (2-3 per serving). Let the Brussels sprouts in separate stokers. Disassemble the cooked cauliflower head into separate stoves. Put the cabbage in serving pans, pour over milk, sour cream or mushroom sauce, sprinkle with grated cheese, drizzle with butter and bake.
Scald the leaves of white cabbage and squeeze the balls with a napkin (2-3 per serving). Let the Brussels sprouts in separate stokers. Disassemble the cooked cauliflower head into separate stoves. Put the cabbage in serving pans, pour over milk, sour cream or mushroom sauce, sprinkle with grated cheese, drizzle with butter and bake.
white cabbage - 150 g, or cauliflower - 150 g, or brussels cabbage - 150 g, sauce - 100 g, cheese - 5 g, butter - 5 g, fat - 5 g
