Savoy Cabbage Gratin
This makes a savoury autumn side dish alongside Bavarian-style sausages or roast turkey. It's also hearty enough to be a vegetarian main course accompanied by crusty bread and a salad.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 183 |
| pro | 6 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 336 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 6% |
| vit A | 20% |
| vit C | 32% |
| folate | 28% |
-
1 head savoy cabbage (about 2 lb/1 kg)
2 tbsp (25 mL) butter
1 leek (white and light green parts only), thinly sliced
2 cloves garlic, minced
1/2 cup (125 mL) vegetable stock
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each pepper and ground nutmeg
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) 10% cream or milk
Topping:
3/4 cup (175 mL) fresh bread crumbs
1/2 cup (125 mL) shredded Gruy? cheese
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) chopped fresh thyme, chives or parsley
Preparation:
Quarter cabbage lengthwise; cut out and discard core. Thinly slice cabbage crosswise; set aside.
In large pot or Dutch oven, melt butter over medium heat; cover and cook leek and garlic, stirring occasionally, until softened but not browned, about 10 minutes.
Add cabbage, stock, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes.
Stir in flour; cook, stirring constantly, for 2 minutes. Stir in cream and bring to boil; reduce heat and simmer until thickened, about 5 minutes. Spread in greased 12-inch (2 L) oval baking dish.
Topping: Combine bread crumbs, cheese, butter and thyme; sprinkle over cabbage mixture. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Bring to room temperature to bake.)
Bake in 400°F (200°C) oven until bubbling and topping is golden, about 20 minutes.
In large pot or Dutch oven, melt butter over medium heat; cover and cook leek and garlic, stirring occasionally, until softened but not browned, about 10 minutes.
Add cabbage, stock, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes.
Stir in flour; cook, stirring constantly, for 2 minutes. Stir in cream and bring to boil; reduce heat and simmer until thickened, about 5 minutes. Spread in greased 12-inch (2 L) oval baking dish.
Topping: Combine bread crumbs, cheese, butter and thyme; sprinkle over cabbage mixture. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Bring to room temperature to bake.)
Bake in 400°F (200°C) oven until bubbling and topping is golden, about 20 minutes.
Source
Canadian Living Magazine: November 2007
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For more ideas on cooking with Real Cream, click here |
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