Raclette with two types of cabbage
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
The combination of melted stringy cheese and crispy cabbage is something! We decided to combine brussels sprouts and broccoli, but also the recipe can be repeated with colored or even young white. Just do not use frozen brussels sprouts for this recipe, be sure to take fresh.
See all recipes category Cabbage 
5
Recipe "Raclette with two types of cabbage "
Ingredients for 2-3 servings
young raclette cheese
200 g
brussels sprouts
200 g
broccoli
150 g
butter
10 g
thyme
2 sprigs
salt
pinch
twisted sourdough baguette
for filing
Step 1/6
Boil water in a saucepan, salt.
Step 2/6
Blanch Brussels sprouts in boiling water for 5 minutes, then add broccoli and blanch for another 2 minutes.
Step 3/6
Put on a sieve and pour cold (better even ice) water over the cabbage so that it does not lose color and crunch. Put the cabbage in a dish greased with butter, add the thyme leaves.
Step 4/6
In parallel with blanching, dry the bread slices in the oven or toaster.
Step 5/6
Melt the raclette in a dry pan over low heat or in the oven at 200C in "grill" mode. It will take 3-4 minutes.
Step 6/6
Pour the melted cheese over the cabbage and serve immediately with the baguette slices.
Ingredients for 2-3 servings
young raclette cheese
200 g
brussels sprouts
200 g
broccoli
150 g
butter
10 g
thyme
2 sprigs
salt
pinch
twisted sourdough baguette
for filing
Nutritional value per 100 g
Calories
183 kcal
Proteins
12 g
Fats
14 g
Carbohydrates
5 g
Saturated fat
8 g
Dietary fiber
2 g
Added sugar
0 g
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