Due to its fine cellular structure, cauliflower is absorbed by the body better than other types of cabbage. It has less coarse fiber than white cabbage, so it is easily digested and less irritating to the gastric mucosa. It is especially useful for gastrointestinal diseases and in baby food.
To prepare this dish you will need:
- 1 head of cauliflower
- 300 gr smoked sausage or bacon,
- 0.5 kg of potatoes,
- 1 tbsp. spoon of caraway seeds,
- 1 tbsp. a spoonful of lemon juice
- 1 onion
- 350 gr heavy cream,
- 200 gr of hard cheese
- 1 tbsp. a spoonful of flour
- 400 ml of cabbage broth,
- 1-2 pcs. bell pepper
- salt.
Cooking method
Wash the potatoes well, peel them, boil in salt water with the addition of caraway seeds, cool, cut into slices.
Divide the cauliflower into small twigs, boil in salted water with the addition of lemon juice, drain through a colander, rinse with cold water.
Wash the Bulgarian pepper, remove the seeds and remove the stalks, cut into rings.
Grate the cheese on a coarse grater.
Peel the onions, wash, chop in half rings, sprinkle with flour.
Take sausage or bacon, cut into strips, fry in a pan until golden brown, fry the onion in the separated fat, add cream and broth, 1/2 part of cheese, simmer this sauce for 10 minutes.
Put in layers in a mold: first put the potatoes, then half the sauce, all the cabbage, all the sausage or bacon, the rest of the sauce, grated cheese and pepper. Bake for 35 minutes in an oven preheated to 200 degrees. The dish is ready. In the meantime, there is no need to worry about it.”
