Cauliflower and Pointed Cabbage Casserole

Today again a heartier vegetable dish, for a change and to cheer up, made of two kinds of cabbage with proper spices and a cheese covering against the enemies of the pudding.

First, the base:

• 400g pointed cabbage (a small one).
• 400g cauliflower (a very small one)
• 500 ml vegetable broth
• 400g potatoes, peeled

I prepare separately: the pointed cabbage steams for 8 minutes in sixths in a little butter, the potatoes boil as boiled potatoes towards a blissful end and the cauliflower boils for 8 minutes in the vegetable broth. I prepare a curry - today in powder form- from:

• 3 pinches of coriander seeds
• 1 pinch of white pepper
• 1 pinch of cumin
• 1 clove
• 1 pinch of cinnamon
• 1 teaspoon turmeric
• 2 pinches piment d’Espelette
• grains from 1 coriander capsule.

Everything is finely mortared and mixed. I then add the broth to

• 100 ml milk

and prepare from it a thin béchamel sauce, together with

• 1 tablespoon butter
• 1 tablespoon of flour.
• 2 tsp of the curry powder I just made.

Final assembly: place the pointed cabbage tips in a circle in a baking dish. Put the potato pieces in between and press down a bit with a fork. Reassemble the cauliflower in the center to form a rosette. Pour sauce over it. Now add the cheese

• 1 mozzarella
• 6-8 small slices of Emmentaler

to the top of the casserole. Mozzarella on the cabbage, Emmentaler on the potatoes. Now off with it into the oven, 30 minutes with 200°. Finally, a little color and consistency contrast - I mix

• 1 tsp pink berries
• 1 tbsp roasted pumpkin seeds
• 1/2 tsp Fleur de Sel

and add them over the casserole just before serving.

Note: this also goes as cauliflower curry soup with cauliflower pumpkin seed pink berry curls.

cauliflower and hispi cabbage casserole, topped with bechamel and roasted pumpkin seed