Gratin for Four Brassicas ‒ Neljän kaalin gratiini

Once again I had some problem with translating the title. Technically, the Brassica genus covers a rather wide sounding range of plants from mustard to turnips. To my understanding you can't just use 'cabbage' as an umbrella term for the varieties of the species Brassica oleracea as with the Finnish equivalent kaali, so I thought it better to label the dish with the whole genus' name. Maybe mustard would work as a nice spice here.

If you ever have the misfortune of attending to a Finnish funeral you'll almost certainly find some form of this gratin in the menu. And yet, these are all veggies that seem to divide opinions among Finns. My theory is that haters have only eaten them poorly prepared and covered with cheese so no one would taste the bland stuff underneath. (Cheese is an almost certain sign that there's something severely wrong with any given gratin. And I'm not alone with this opinion.) Most recipes tell to precook the kraut but I prefer to save some of the crunchiness.

- 1 cauliflower
- 1 broccoli
- half a white cabbage head
- half a red cabbage head
- 1 portion of white sauce
- yarrow
- white pepper
- rape oil for buttering
(- bread crumbles on top)

Prepare the sauce. Chop the veggies and mix them with the spices. Butter an oven casserole and lay the brassicas into it. Pour the sauce evenly on them. Cook in a 225°C for 25 minutes. Turn them a bit in the middle of the cooking.

Brussels sprouts and German turnips would also fit here perfectly. With some fried soy flakes it turns into a main course.

Nutritional values / 2780 g:
energy 1165 kcal
fat 51 g
protein 69 g
carbohydrates 95 g
fiber 50 g

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