Stuffed Cauliflower

Form the cleaned cauliflower for five minutes in boiling hot salted water, remove, drain and cool a little.

Soak the rolls in water. Peel onions, chop finely. Sauté in butter until soft.

3. put the well drained breadcrumbs and onion in a suitable bowl. Add crème fraîche, minced meat and egg. Season heartily with pepper, salt and cayenne pepper, mix thoroughly.

4. place cauliflower on countertop with stem facing up. Using a pointed knife, remove the stem in a cone shape. Stuff mince into this opening and between all roses.

5. grease gratin dish and place cabbage head in with stem down.

In a small saucepan, heat whipping cream and beef broth. Knead butter together with flour, add, and stir everything together until bubbling. Season with nutmeg, salt and pepper. Pour the sauce all around into the mold. Cover the cabbage head with the cheese slices. Place butter flakes on top.

7. place in the oven heated to 250 degrees on the middle shelf. After 25 minutes, turn down to 200 degrees. Cook for another 35 minutes until done. Bring to the table hot from the oven. It is best served with boiled potatoes.

Preparation time 15 min Cooking time 60 min * Important: Stuff the minced meat firmly between the roses, no gaps should remain. If there is still filling left: form into dumplings, spread evenly around the cabbage head.

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