© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A creamy vegetable gratin made with Chinese cabbage half and scallions in a Parmesan - Mascarpone sauce with bacon bits. It's keto friendly, naturally gluten-free and so delicious. If you've not got Chinese cabbage on hand, use savoy or white cabbage instead.

Chinese cabbage is a nutrient dense, low-calorie, low-carb, high-fiber food that is an excellent source of vitamin C, antioxidants and minerals. It can also be helpful in controlling chronic inflammation when eaten regularly.

1/2 head / 400-500 g Chinese cabbage
Salt and pepper
2 stalk Scallions, cut into thin rings
200 ml Whipping cream
100 ml Beef broth or water
3 tbsp Mascarpone 80 g Bacon bits
80 g Parmigiano-Reggiano, grated
1 tbsp Parsley, chopped
1 tbsp Pine nuts, toasted
Pink peppercorns

Preheat the oven to 200C/400F. Cut the cabbage in half lengthwise. Place one half in a quiche form or oven-safe pan. Season the cabbage half with salt and pepper. Cut the spring onions into fine rings.
Mix together whipping cream, beef broth or water, mascarpone and chopped spring onions. Season with salt and pepper.
Pour the sauce over the Chinese cabbage half. Sprinkle the bacon bits and grate the Parmesan over. Bake for 30-35 minutes until bacon is crisp and the cheese golden brown.
Transfer to a wire rack and cool for 5-10 minutes before serving garnished with chopped parsley, toasted pine n...