Chinese Bake With Watercress Sauce
|Chinese cabbage||1 1⁄2 Pound (750 Gram)|
|Cottage cheese with chives||8 Ounce (250 Gram)|
|Black pepper||1⁄4 Teaspoon|
|Vegetable margarine||1 Ounce (25 Grams)|
|Watercress||1 Bunch (100 gm), chopped|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
1. Cut the leafy part from the cabbage, and steam the stems gently for 3-4 minutes. Put the cottage cheese into a large casserole dish, sprinkle with black pepper and cover with the stems.
2. Melt the margarine slowly. Add the chopped cabbage leaves, watercress, onion and garlic. Cover and cook gently for 7-8 minutes. Cool slightly, then puree until smooth.
3. Pour the watercress mixture over the cottage cheese and stems. Sprinkle over the Parmesan cheese and bake in a preheated oven at Gas Mark 4,350°F, 180°C for 25 minutes. Serve hot.