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.
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