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Spring cabbage gratin | Transcription of recipe by Sasami Kitchen

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ささみキッチン

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Ingredients

Spring cabbage : 100g
牛豚合い挽き肉 : 120g
オリーブオイル : 少々
塩(牛豚合い挽き肉用) : 適量
塩(春キャベツ用) : 適量
(A)塩胡椒 : 適量
バター : 15g
薄力粉 : 15g
牛乳 : 150g
(A)ナツメグ : 適量
ミックスチーズ : 適量

Time required

30minutes

Procedure

1) Preparing for spring cabbage 00:23
Take the leaves of spring cabbage one by one.
Cut into bite-sized pieces by hand.
2) Make ingredients 01:09
Heat a frying pan over heat and grind olive oil.
Add the ground beef and pork and add the brown color without loosening.
Sprinkle salt (for ground beef and pork) and turn it over when it becomes brown.
Color the back side in the same way and loosen it.
Add 1 and sprinkle with salt (for spring cabbage).
Fry over low heat.
Add butter, melt and entangle the whole.
Add the flour and fry until the flour is gone.
Add milk and increase the heat to boil.
Add (A) and mix.
3) bake 03:40
Put 2 in a baking dish.
Sprinkle mixed cheese.
Put it on the toaster over high heat to give it a brown color.
4) 仕上げる 03:55
黒胡椒(分量外)や粉パセリ(分量外)を振る。

Point

・ Spring cabbage may be replaced with ordinary cabbage.
・ In step 2, add the ground beef and pork and spread it with a spatula without loosening it at once to give it a brown color.
・ If there is a lot of oil in the frying pan during step 2, wipe it off with paper.
・ During step 2, loosen the ground beef and pork roughly so as to leave a lump.