Potatoes and cabbage
Potatoes and cabbage is a simple and very tasty side dish. There are few ingredients protagonists of this recipe, in particular, grated cheese and milk enhance the flavor of potatoes and cabbage, making this side dish soft and creamy. I used a rather small baking tray and I would say that these doses are enough for 3-4 people. Since this side dish is quite rich, it can be considered a single dish: it is excellent for an improvised dinner, satiating the stomach and palate!
Ingredients
450 g potatoes (2 medium potatoes)280 g cabbage300 ml milk1 tablespoon flour½ sandwich (small)grated Parmesan cheeseextra virgin olive oilSaltPepper
Preparation
Peel the potato and cut it into slices of about 4-5 mm. Blanch the slices for a few minutes in boiling salted water, then drain. Rinse the cabbage, divide it into large pieces and blanch them for a few minutes in boiling water. Drain and slice. Lightly grease the pan and arrange a layer of potatoes. Season with half a tablespoon of grated Parmesan cheese and pepper. Create a new layer, with the cabbage and sprinkle again with the grated Parmesan cheese and ground pepper. Create an additional layer of potatoes and another layer of cabbage, always covering them with cheese and pepper. The last layer will need to be potatoes. Dissolve a tablespoon of sifted flour in cold milk and mix with a hand whisk to prevent lumps from forming. Add salt and pour into a saucepan. Bring to a boil and turn off as soon as the sauce veils the spoon. It will have to remain rather fluid. Pour the sauce into the pan over the vegetables. Sprinkle with a generous spoonful of grated Parmesan, pepper and large bread crumbs. Complete with a little oil. Bake the potatoes and cabbage in a hot oven at 190 degrees for 40 minutes. For the gratin, pass the pan under the grill for a few minutes, then take out of the oven and let stand a few minutes before serving.
NotesYou can prepare this dish in advance and store it in the fridge for a couple of days. When serving, heat it in a traditional oven.
Potatoes and cabbage is a simple and very tasty side dish. There are few ingredients protagonists of this recipe, in particular, grated cheese and milk enhance the flavor of potatoes and cabbage, making this side dish soft and creamy. I used a rather small baking tray and I would say that these doses are enough for 3-4 people. Since this side dish is quite rich, it can be considered a single dish: it is excellent for an improvised dinner, satiating the stomach and palate!
Ingredients
450 g potatoes (2 medium potatoes)
280 g cabbage
300 ml milk
1 tablespoon flour
½ sandwich (small)
grated Parmesan cheese
extra virgin olive oil
Salt
Pepper
Preparation
Peel the potato and cut it into slices of about 4-5 mm. Blanch the slices for a few minutes in boiling salted water, then drain. Rinse the cabbage, divide it into large pieces and blanch them for a few minutes in boiling water. Drain and slice. Lightly grease the pan and arrange a layer of potatoes. Season with half a tablespoon of grated Parmesan cheese and pepper. Create a new layer, with the cabbage and sprinkle again with the grated Parmesan cheese and ground pepper. Create an additional layer of potatoes and another layer of cabbage, always covering them with cheese and pepper. The last layer will need to be potatoes. Dissolve a tablespoon of sifted flour in cold milk and mix with a hand whisk to prevent lumps from forming. Add salt and pour into a saucepan. Bring to a boil and turn off as soon as the sauce veils the spoon. It will have to remain rather fluid. Pour the sauce into the pan over the vegetables. Sprinkle with a generous spoonful of grated Parmesan, pepper and large bread crumbs. Complete with a little oil. Bake the potatoes and cabbage in a hot oven at 190 degrees for 40 minutes. For the gratin, pass the pan under the grill for a few minutes, then take out of the oven and let stand a few minutes before serving.
Notes
You can prepare this dish in advance and store it in the fridge for a couple of days. When serving, heat it in a traditional oven.
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