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Chinese Cabbage Gratin - #Keto#Gluten Free


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


A creamy vegetable gratin made with Chinese cabbage half and scallions in a Parmesan - Mascarpone sauce with bacon bits. It's keto friendly, naturally gluten-free and so delicious. If you've not got Chinese cabbage on hand, use savoy or white cabbage instead.
Chinese cabbage is a nutrient dense, low-calorie, low-carb, high-fiber food that is an excellent source of vitamin C, antioxidants and minerals. It can also be helpful in controlling chronic inflammation when eaten regularly.

  • 1/2 head / 400-500 g Chinese cabbage
  • Salt and pepper
  • 2 stalk Scallions, cut into thin rings
  • 200 ml Whipping cream
  • 100 ml Beef broth or water
  • 3 tbsp Mascarpone
  • 80 g Bacon bits
  • 80 g Parmigiano-Reggiano, grated
  • 1 tbsp Parsley, chopped
  • 1 tbsp Pine nuts, toasted
  • Pink peppercorns
  1. Preheat the oven to 200C/400F. Cut the cabbage in half lengthwise. Place one half in a quiche form or oven-safe pan. Season the cabbage half with salt and pepper. Cut the spring onions into fine rings.
  2. Mix together whipping cream, beef broth or water, mascarpone and chopped spring onions. Season with salt and pepper.
  3. Pour the sauce over the Chinese cabbage half. Sprinkle the bacon bits and grate the Parmesan over. Bake for 30-35 minutes until bacon is crisp and the cheese golden brown.
  4. Transfer to a wire rack and cool for 5-10 minutes before serving garnished with chopped parsley, toasted pine nuts and pink peppercorns.

http://schneiderchen.de | © 2021 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


41 comments:

Nancy Chan 27/1/21 09:35

Sounds delicious. If only I can get to taste it.

[Reply]
Evi Erlinda 27/1/21 10:45

I can't imagine how flavorful Chinese cabbage with the Parmigiano-Reggiano cheese! Very very tasty!

[Reply]
yonosoymillenium 27/1/21 12:04

una receta de lo mas interesante y apetitosa, nunca la había visto

[Reply]
Tom 27/1/21 12:50

...a wonderful weather dish!

[Reply]
DEZMOND 27/1/21 13:29

I wonder how does it bake inside, I have bad experiences with trying to roast half a cabbage or slices of it, as it stays dry and rawish inside. I do love gratins with cauliflower, but we first boil it a bit.

[Reply]
Angie's Recipes 27/1/21 14:09

@DEZMONDChinese cabbage has a totally different texture compared to other cabbages. It's softer, juicier and tender. We actually enjoy it raw as salad.

[Reply]
Be peres 27/1/21 14:19


The recipe is very good. xoxo

https://beperes.blogspot.com/

[Reply]
Debra Eliotseats 27/1/21 14:53

Seriously looks delicious. I honestly want to whip that up for breakfast (because I haven't had anything yet). Love this!

[Reply]
Kitchen Riffs 27/1/21 15:17

This looks terrific! Love any kind of cabbage in a gratin (heck, ANY ingredient in a gratin!), and this is a wonderful mix of flavor. Nice recipe -- thanks.

[Reply]
Jeff the Chef 27/1/21 16:45

I was all excited until I read "Parmesan mascarpone," and then my excitemnent erupted like a volcano of interest!

[Reply]
foodtravelandwine 27/1/21 17:03

It looks delicious and very creative!!........Abrazotes, Marcela

[Reply]
Ron 27/1/21 18:11

Hi Angie and and a belated Happy New Years,
A good looking recipe and one I think I can tweak to match my new culinary lifestyle. Take care and stay safe and healthy...

[Reply]
DEZMOND 27/1/21 19:51

@Angie's RecipesI know, I use it in a salad too, and it is easier digested than the regular cabbage which I cannot eat. One of our national recipes here is actually just macaroni mixed with finely shredded cabbage stir fried just with some salt and a tinsy bit of sugar. Very simple, yet very delish.

[Reply]
Pam 27/1/21 19:52

So many great flavors and textures. It looks terrific.

[Reply]
Martyna 27/1/21 20:44

I'd like to try this :)

[Reply]
Marissa 27/1/21 22:52

So this is how you make cabbage into something truly special. I'm so impressed, Angie. Definitely need to try this!

[Reply]
SavoringTime in the Kitchen 27/1/21 22:55

We love cabbage prepared in many ways. This recipe sounds so comforting and really delicious! The bacon and pine nuts put make it a must try.

[Reply]
Iwona 28/1/21 07:41

Great recipe. I would like to try it :)

[Reply]
speedy70 28/1/21 08:32

Un ottimo piatto, molto cremoso e invitante!

[Reply]
Jean | DelightfulRepast.com 28/1/21 15:03

Angie, you know I'm a cabbage fan, and this looks fabulous. Husband will love it, I know.

[Reply]
Easyfoodsmith 28/1/21 18:15

That looks delicious and its appearance makes it very tempting

[Reply]
fimere 28/1/21 18:55

un plat appétissant plein de saveur
bonne soirée

[Reply]
Gloria Baker 28/1/21 21:04

This looks delicious Angie, hugs!! xoxo

[Reply]
Katerina | Once a Foodie 29/1/21 12:00

Oh my goodness this looks all kinds of amazing! I am loving the flavours going on in here... Thanks so much for sharing.

[Reply]
Ashley@CookNourishBliss 29/1/21 16:46

We just had cabbage last night and I can't get enough. This looks delicious!

[Reply]
Beth 29/1/21 22:15

What a gorgeous dish! I'd love to try it too!

[Reply]
savorthebest 30/1/21 02:39

This looks delicious. Great combination of flavors.

[Reply]
Herbs Spices and Tradition 30/1/21 03:17

Hi Angie, firstly thank you for stopping by Herbs, Spices and Tradition and your warm condolences, they mean so much to our family....big hugs to you! This cabbage gratin looks amazing, will def try it and let you know...regards...Rachna (from HST)

[Reply]
Julie 30/1/21 13:39

looks a nutrient packed, delicious one pot meal..loved it!!

[Reply]
mjskit 31/1/21 01:13

I love cabbage, but the husband - not so much. However, I think he would love this dish because his motto is anything is better with bacon. :) Chinese cabbage is my favorite cabbage, so I know I would love this with or without the bacon. Thanks Angie!

[Reply]
judee 31/1/21 01:54

I am a big fan of cabbage. This recipe sounds very interesting and of course your photos are always beautiful.

[Reply]
Eva Taylor 1/2/21 10:47

This sounds outrageously good. I almost never buy a whole cabbage because it’s just too much for two people to consume before it goes bad, but this dish looks like a winner. Definitely going to keep my eyes out for Chinese cabbage.
Eva http://kitcheninspirations.wordpress.com/

[Reply]
Suja Manoj 1/2/21 23:52

Gorgeous dish and lovely presentation. Thanks for sharing.

[Reply]
Evi @ greenevi 2/2/21 16:17

This is a really interesting dish, never prepared a Chinese cabbage this way before. Definitely going to try it, thanks :)

[Reply]
tigerfish 2/2/21 22:27

An interesting spin on Chinese cabbage in a gratin! I have never tried Chinese cabbage this way.

[Reply]
Raymund 2/2/21 23:09

I usually dont like cabbage but this one is on a different level. This will make me eat one

[Reply]
Dawn @ Words Of Deliciousness 3/2/21 02:13

This sounds like a wonderful dish. I am a big fan of cabbage. I love the combination of all the ingredients.

[Reply]
Valentina 6/2/21 04:07

Angie, this sounds absolutely incredible! I haven't seen a gratin like this one -- ever! I'm inspired! :-) ~Valentina

[Reply]
Noob Cook 22/2/21 04:58

A western way of preparing Chinese cabbage, it's a great idea and absolutely creative!

[Reply]


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