Chinese Cabbage Au Gratin on Tomato Rice

Simmer the long-grain rice in the cold water with the bay leaf spice and the grained vegetable soup for about 20 min on low heat. Now let it swell for another 10 min on the turned off stove.

In the meantime, chop the onion and garlic. Fry in half of the butter until translucent. Cut the tomatoes into small cubes.

Fold the onions, the tomato cubes, the spices and the remaining butter into the long grain rice.

Rinse the Chinese cabbage, clean it, cut it in half and remove the stem with a pointed kitchen knife. Then cut into tender strips.

Preheat the oven to 200 °C. Lightly grease an ovenproof dish with butter.

Perhaps warm the Gorgonzola slightly in a bain-marie so that you can mash it. Mix it with the whipped cream and the blue clover (use thyme if not available).

First fill the tomato rice into the mold, then the Chinese cabbage. Spread the cheese sauce evenly on top. Last, sprinkle the chopped nuts and grated hard cheese on top.

Place in the oven (center) and bake for 15-20 min until the cheese is golden brown. Serve sprinkled with parsley.

Tip: Stock up on high-quality spices – it pays off!

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