For 4 people
For 4 people
Melt the fresh cream. From the first bubbles, add the cornstarch then the milk, a little salt and pepper and nutmeg and let thicken while touning. Cut the heat as soon as the béchamel begins to take.
In a saucepan, heat the oil and brown the crushed garlic, onion, tofu cut into very small dice, and mushrooms. Add the spices.
Once it is well, add the tomatoes cut into small dice and the tomato concentrate with half a glass of water.
Preheat the oven to 240°C. Meanwhile, arrange a layer of cabbage sheet, then a layer of tomato, then a layer of béchamel. Repeat again and finish with a layer of cabbage and the last third of Béchamel.
Sprinkle with a little grated gruyère. Bake for 20 to 25 minutes. It is ready when the water rendered by the cabbage is evaporated and the top is golden.
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