The orginal recipe had a whole savoy cabbage, which seemed like a lot of cabbage. So I have halved it.
Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.
The dish which in Switzerland was known as "Cheese soup" was really a thick mixture of bread and cheese, in which a spoon would stand upright. Served with onions fried in butter, it probably contained more calories than a complete dinner of several courses. The following recipe is modified slightly to suit modern tastes. Sourced from www.europeancuisines.com
The origin of Mac & Cheese sourced from www.europeancuisines.com
The original recipe uses Appenzeller cheese or Urner Bergkaese cheese. If you can't get either of these cheeses use your favourite cheese.
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