Creamy Brussels sprout and potato casserole with juicy chicken strips | Soulfood recipe @CALLEkocht

Finally, it's time for rose cabbage again. And today we're making a recipe with rose cabbage, potatoes in gorgonzola sauce and a juicy chicken breast. Sounds good, doesn't it? Welcome to Hoffmann. I've already cut the potatoes into cubes and I've mostly prepared the rose cabbage. And you actually do that, you know that, but I can still say it again. And cut off a little bit, crosswise. And if the leaves are as nice and clean as these, then that's fine. So, cleaning rose cabbage, now is the time. For this wonderful cabbage vegetable you can find it on every weekly market and supermarket probably too. I've already set up the big pot from Hoffmann's house with a little bit of salt water. We put the rose cabbage in there and also our potato cubes. And we're just going to cook them a little bit now. Then it will run faster afterwards and the chicken won't be so dry. In the meantime, we're preparing the sauce. And we're going to make little cubes out of the onion here. And we're going to sweat them first to make a white sauce out of them. In our little sauce pot, I put a little oil in it. And now we're going to sweat the onions glassy first. And we support that by adding salt and pepper right away. Please do not be alarmed. I'm going to season the sauce right now. We're going to add 250 milliliters of milk and 250 milliliters of our vegetable broth. We have to keep that in mind, because that's how the sauce is made. And we want to add the flour right away. So we have a kind of flour sweat on a very fast way. Because the oil is in here, the onions and the onion juice. And so we have the opportunity to process everything nicely together and sweat the flour. That way we definitely don't get any crumbs. Look at this pot. Coated pot. You don't have to be afraid that anything will stick. Just great. So. And when it's so sweaty, we add the first shot of our vegetable broth. Stir the whole thing again smoothly. And you'll see right away, the whole thing is going to be a terribly thick pump. Completely clear. There's still a lot of liquid missing. So. That's stirred too. Next shot of vegetable broth. Now I take the whisk and stir the whole thing smoothly. We're waiting for the binding to form again. It has to get warm first. A little look at the cabbage. It's just about to boil. That means we're really good at it here. Very fast kitchen, even though we're making a run. So. You can see again that the flour is doing its job. It's getting a lot thicker here again. It has to be, because there's still 250 milliliters of milk missing. Now great to see. Good time to fill up with the milk. We do that in one go. So. The sauce is starting to boil again. That means we're on the right track. We're going to add a pinch of nutmeg. Very nice. And then I've already cut the gorgonzola into pieces. We'll just put that in now. Stir from time to time. And we'll let it simmer here for ten minutes on a small flame, so that the flour is definitely cooked and the cheese melts. Now we can fry our chicken breasts. On both sides, so that they are nice and golden brown and a little pre-cooked. After three to four minutes, you can already see this bright edge. That means something has already happened. Let's turn them over. Ah yes. Golden yellow. That's how we wanted it. We fry the other side in the same way. So. Our vegetables should actually be cooked. I'll try a potato like that. Hot. Drain. That looks delicious, doesn't it? And now we're going to put that right into our baking dish. Down there as a bed. We're going to pour our sauce over that right now. That's the wonderful base. Let's stir the whole thing up a little bit. Our chicken in the pan has got color on both sides. We can now season it with salt and pepper, on both sides. Now we take our un-roasted chicken and cut it into slices. Be careful, don't be alarmed, it's not ready yet. Because it's still going into the oven. We shouldn't forget that. We'll put that on top of this now. So. And now we're going to put a handful of pine nuts or walnuts on top of that. In the original recipe, there is the whole thing with walnuts. Unfortunately, I don't tolerate them. That's why I use the pine nuts here. But anyone can do whatever they want. They are usually roasted. We don't need that, because the whole thing is only going into the oven now. Kalle cooks bread. It's filled. It's coming into the oven now. At 180 degrees for 8 to 10 minutes. Because the potatoes are at the point of pink cabbage and the chicken is pre-cooked. That's why the short cooking time now. And then it will be served deliciously. Eight minutes are up. We want to take a look. And it smells super delicious. Look, if that doesn't look delicious. And we have browned pine nuts. As I already indicated. So. And at this point here, the chicken was particularly raw. And now we want to take that out and cut it once. So you can see what these 10 minutes are all about. I'm going to cut it diagonally now. And you see, it's juicy and cooked. That's exactly where we wanted to go. Let's try it. That's juicy chicken. And a pink cabbage. In Gorgonzola sauce. If you don't know that, you should definitely try it. And you see, the pink cabbage is also raw. And it doesn't fall apart. My goodness, it's hot. But delicious and crispy. Delicious. And now try everything together again with the sauce. Which has now become even better. Through the potatoes, through the pink cabbage, through the chicken. And through the Gorgonzola. A poem. Quick kitchen as a run-up. Everything separately prepared. Only briefly in the oven afterwards. You can do that when the guests are sitting at the table. If you like that, give the Hoffmann channel a thumbs up. And I wish you a lot of fun cooking now. Bye, see you soon. Your Kalle.