Cabbage Gratin

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Here is one more nod to the recently passed holiday before we move on.  I had it on our St. Patrick's Day menu last year and this year, but have yet to share it with most of you.  For those of you I have shared it with via e-mail requests, please note changes (for the better) in the recipe.

The original recipe, although good, was a bit too subdued and, frankly, plain for my taste buds as well as a little on the dry side.  To maximize flavor and texture, I added grated carrots for sweetness and scallions for a mild onion taste.  Since it was on the dry side, I omitted the flour and was left with a delicate sauce with small pockets of custard from the eggs and half-and-half.  But what really makes your fork go back for more?  Lots more cheese.  The deep flavors of the cheeses help to make this dish a second helping type of side. 

Cabbage Gratin
6 servings

1/2 cup grated Parmesan cheese, divided
6 cups sliced cabbage, about 1 pound
1 cup grated carrots, about 2 medium
2 extra large eggs
1 cup half-and-half
2 cups grated (about 8 ounces) Gruyère cheese
2 scallions, thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons chopped fresh parsley
2 Tablespoons unsalted butter, cut into small cubes

Preheat the oven to 350º F.  Butter a 2-quart baking dish and dust with 1/4 cup Parmesan cheese; set aside.

Bring a large stock pot filled with salted water to a boil.  Add the cabbage and carrots and cook for 5 minutes.  Drain in a colander and press out as much water as possible (I like to use the back of a large spoon or ladle).  In a large bowl, whisk together the eggs, half-and-half, cheese, green onions, salt, and pepper.  Add the drained cabbage mixture; stirring to combine. Pour into the prepared baking dish.

In a small bowl, stir together the remaining Parmesan and parsley; sprinkle over the top of the cabbage.  Dot the top with the cubed butter.  Bake just until golden, about 30-35 minutes.  Enjoy!

Source: Adapted from Joy of Cooking,1997

1 comment:

  1. Lovely! I'm always trying to think of new uses for cabbage, as it seems like one head of cabbage lasts forever between just my husband and me. I love all of the cheese in this - it sounds delicious!


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