Cabbage gratin with bechamel sauce and cheese

 Cabbage gratin with bechamel sauce and cheese

The good thing about gratin is that it works with any vegetable and it even has a cheesy flavor. Check out our version with kale and bechamel sauce. Enjoy!

Ingredients

300g of kale (curly cabbage)

180 g of bechamel (homemade or ready-made)

50 g cheese (we used grated Emmental)

oil

salt

pepper

nutmeg

30 g butter

Preparation

Wash the cabbage leaves. Place them in a large bowl (or pot) of boiling water for about a minute. Remove them and then dip them into another bowl of very cold water (you can add ice to the water). Leave them for a few minutes (2 to 3 minutes) and remove them. Dry them with a clean cloth or paper towel.

Remove the white part of the leaves using a knife. Then cut the leaves into strips. Then fry the cabbage strips with the butter and olive oil. Season with salt, pepper and nutmeg. Let it simmer in the covered pan for about 15 minutes over medium heat, stirring occasionally.

Add the béchamel sauce and mix. Leave it on the heat for another 5 minutes.

Pour this mixture into the already greased baking dish that goes into the oven. On top, make a generous layer of cheese.

Preheat the oven to 230°C on the grill function. Then place the dish and watch the cooking until the cheese layer is melted and golden.

It's ready. Enjoy!