Creamy Baked Croissant and Cabbage
Combine the blanched cabbage with white sauce, fold in diced croissant, and bake until golden.
Ingredients
croissant (cut into small pieces)
1 piece
Chinese cabbage (washed and cut into small slices)
1/2 head
butter
30g
cake flour (sifted)
30g
milk
300ml
heavy cream
100ml
salt and pepper
a pinch
Instructions
1
Prepare the cabbage
Wash the Chinese cabbage and cut it into small slices, blanch in boiling water until soft, then drain and set aside
2
Make the white sauce
Heat a frying pan, melt the butter in it, add the sifted cake flour and stir to combine, add the milk in portions and cook until thickened, stir in the heavy cream before removing from heat, season with salt and pepper to make the white sauce
3
Mix and assemble
Take half of the white sauce and mix it with 2 tablespoons of the blanching water for the cabbage (or stock), add the cabbage and stir gently, then pour into a baking dish
4
Bake
Cut the croissant into small pieces and add to the dish, then slowly pour the remaining white sauce over until it covers the cabbage, bake in an oven at 180°C for about 20 minutes until the top is golden brown
