White Cabbage Raclette Gratin

Rating: 3.33 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the cabbage in half. Cut away the stem, outermost leaves and thick ribs. Cut crosswise into slices about 1.5 cm thick. Clean the mushrooms, cut them fresh and cut them into slices. Immediately mix with the juice of one lemon.

Layer the cabbage slices exactly on the strainer insert in the pressure cooker. Sprinkle a trace of salt and add a little water. Steam under pressure for ten minutes.

Grease the baking dish with butter. Place the pre-cooked cabbage slices alternately with cheese slices and mushrooms. Finish with cheese. Add pepper and a little bit of caraway seeds if you like. Drizzle with the white wine. Place in the middle of the 200 °C hot oven and bake for fifteen to twenty minutes.

Serve with raclette potatoes, vegetable rice, gschwellti, herb rice, dry rice.

Tips&Infos Cabbage easier to digest – Cabbage dishes can cause flatulence. Even our grandmothers knew how to reduce this undesirable side effect by blanching the cabbage at the beginning, pouring away the scalding water and only then starting the actual preparation. Caraway and fennel seeds also help improve digestion. If you don’t keep fennel seeds, it works the same way with fennel tea mix.

White cabbage is available all year round, and in winter it is sold from storage. Despite longer storage time, it stays crisp and fresh, which makes it one of the most popular local winter vegetables. It has, like

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