to the gratin: – Rather fine than hearty because of the interaction of tomatoes and Brussels sprouts – Brussels sprouts need only a little water and above all do not soften too much – Paradeiser sauce necessarily boil, so that it does not become soupy – Only a little cheese, but no fresh Gouda, and only melted Rinse and clean the Brussels sprouts, cut the stalk a little bit small, then cut crosswise. Melt a little butter in an open saucepan, fry the roses briefly in it and toss, season with salt, season with pepper, pour a little water. Sauté the roses in the open saucepan until they are half soft, if necessary add a little more water, stirring frequently, at the end there should be no water left in the saucepan, season with a little grated nutmeg.
In the meantime, remove the peel from the shallots and the clove of garlic and chop them finely, then sauté them in a little olive oil until soft, add the tomatoes, season with salt, season with pepper, pinch of sugar, mix and cook a little at low temperature.
Spread the cabbage sprouts evenly in a shallow gratin dish, pour the tomato sauce evenly over them, sprinkle grated Emmental cheese on top and bake in the oven at 180 degrees until the cheese has melted. Serve with mashed potatoes.
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