Composition / ingredients
Step-by-step cooking
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Broccoli and cauliflower are disassembled into small inflorescences, and then sent to boiling salted water for a few minutes. It is necessary that the cabbage remains crispy. We throw the contents of the pan into a colander to drain the water. Next, we prepare the sauce. Wheat flour is dried in a dry frying pan (the color should not change), poured into a saucepan for making sauce, pour melted butter and rub thoroughly. In the resulting mixture, add warm milk, salt, granulated sugar and mix again. Put the saucepan with the sauce on the fire, bring to a boil and cook on low heat for about 7 minutes, not forgetting to stir. We put the cabbage in a baking dish, pour milk sauce and cover it with grated cheese on top. We send the mold to the oven, preheated to 225 degrees, and bake until a golden crust forms. Cabbage baked with cream sauce is ready, before serving, you can sprinkle with chopped herbs. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cauliflower - 28 kcal/100g
- Broccoli - 33 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
