Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients for cooking broccoli casserole in the oven. Cabbage can be taken both fresh and frozen. I have the second option. Cheese is suitable both melted and hard. Choose the fat content of cream to taste (10-20%). Take the eggs, milk, and cream out of the refrigerator in advance so that they warm up a little at room temperature.
Step 2:
Pre-boil the cabbage. If the broccoli is fresh, then it needs to be disassembled into inflorescences and rinsed well under running water. Frozen cabbage can not be defrosted before cooking. Lower the broccoli inflorescences into boiling salted water, cook the vegetable for 5-7 minutes. It is very important not to overcook broccoli so that it does not get too soft and loose consistency. The taste of the finished dish will depend on how the cabbage is cooked.
Step 3:
Put the finished broccoli in a colander and immediately pour cold water over it so that the cabbage retains its green color to the maximum. Wait until all the liquid has drained.
Step 4:
In a deep bowl, beat the eggs until smooth. Special pomp is not required here, so you can use a regular fork.
Step 5:
Pour in the milk, cream, mix everything well.
Step 6:
Add salt to the resulting mixture, add nutmeg, mix. When adding salt, consider the degree of salinity of the cheese you are using.
Step 7:
Chop the cheese on a medium grater. It will give the filling a thicker consistency and enhance the creamy taste.
Step 8:
Add 3/4 of the grated cheese to the milk-egg mass, mix. Leave the rest of the cheese for the top of the casserole.
Step 9:
Grease the baking dish with a piece of butter, spread the broccoli inflorescences evenly. I have 2 forms with a volume of 280 ml.
Step 10:
Pour the egg-milk mixture over the cabbage. It should cover the inflorescences.
Step 11:
Sprinkle the remaining cheese on top of the casserole.
Step 12:
Put the broccoli casserole in a preheated 180 degree oven for 15-20 minutes. As soon as the top is browned, the casserole is ready.
Step 13:
Serve the casserole warm or cold. If desired, you can sprinkle with finely chopped fresh herbs. Enjoy your meal!
Another name for broccoli is "Asparagus cabbage", it is considered the predecessor of cauliflower. In comparison with other types of its relatives, broccoli has the greatest dietary properties.
The broccoli casserole turned out to be very tender, with a pleasant creamy cheese taste.
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Broccoli - 33 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
