Remove the stalk and thick ribs from the cabbage and chop coarsely. Cut the leek into fine rings.
In a frying pan, bring milk, bouillon powder and vegetables to a boil together. Cover and cook for 15-20 minutes until soft. Blend everything together with a hand blender. Stir in semolina and season to taste with salt and freshly ground pepper. Cool slightly.
Separate the eggs. Stir the egg yolks into the vegetable mixture. Divide the mixture into three parts. Mix one part with the Sbrinz, one part with the beetroot juice, the third part with saffron. Stir well separately.
Whip the egg whites to egg whites. Fold one third of it into each of the colored vegetable masses.
Grease a large baking dish with butter. Put the vegetable masses in one after the other, without mixing them.
Place in the middle of the oven at 180 °C and bake for 30-40 minutes.
For the sauce, cut the Gorgonzola into cubes and bring to the boil together with the remaining ingredients on low heat.
Form dumplings with two tablespoons of the vegetable mousse and serve. Top with the sauce and sprinkle with parsley.
Pair with grilled mince patties, corned beef cutlets, escalopes, mixed leaf salads.
Express Tip If you’re in a hurry, forgo dividing and coloring and sprinkle grated cheese over the lot before baking.
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