Creamy Baked Croissant Cabbage
Blanched cabbage is tossed with creamy white sauce, mixed with cubed croissant pieces, and baked until golden and bubbly.
Story
This warm, cozy baked dish blends the rich, buttery depth of croissant with the soft, subtle flavor of cabbage, all bound together in a velvety white sauce and baked to a perfect golden finish, making it an ideal comforting meal for cool days.
Ingredients
croissant (cut into small pieces)
1 piece
Chinese cabbage (washed, cut into small slices)
1/2 head
cream
30 g
low-gluten flour (sifted)
30 g
milk
300 ml
animal-based fresh cream
100 ml
pepper salt
a pinch
Instructions
1
Prepare the cabbage
Wash the cabbage, cut into small pieces, blanch in boiling water until soft, then remove and set aside.
2
Make the white sauce
Heat a frying pan, add butter and melt. Sift in the low-gluten flour and stir to combine evenly. Add milk in portions and cook until the mixture thickens. Mix in heavy cream just before removing the pan from the heat, then season with salt and pepper to make the white sauce.
3
Mix and assemble
Take half of the prepared white sauce and mix it thoroughly with 2 tablespoons of the cabbage blanching water (or stock). Add the blanched cabbage and toss lightly, then pour the mixture into a gratin baking dish.
4
Bake
Cut the croissants into small pieces and add them to the dish. Slowly pour the remaining white sauce over the cabbage until it is fully covered. Place the dish in an oven preheated to 180°C and bake for approximately 20 minutes until the top is golden brown.
