For 4 people
For 4 people
Boil 3 liters of water in the pressure cooker. Remove the first leaves from the cabbage. Cut it into quarters and add them to boiling water. Cook for 5 minutes.
Drain the cabbage and go to cold water. Return to boil 3 liters of water in the pressure cooker. Salt. Immerse the cabbage. Cook for 5 minutes. After cooking, pass the cabbage to cold water, then press it to mop it well. Preheat the oven to 180°C.
Prepare the Béchamel: Melt the butter in a saucepan. As soon as it is sparkling, pour the flour and turn until the butter has completely absorbed it. Gradually add the boiling milk, without ceasing to turn.
Brown the bacon in margarine. Cut the cabbage into strips in a gratin dish. Cover with Béchamel, pour the bacon, sprinkle with grated Gruyèrere and add a few hazelnuts of margarine. Spend for about 10 minutes in the oven.
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