Savoy Cabbage Gratin
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This recipe makes 8 servings
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 |
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.
Ingredients
- 1 head savoy cabbage, (about 2 lb/1 kg)
- 2 tbsp butter
- 1 leek, thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
- 1/2 cup vegetable stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1-1/2 cups 10% cream or milk
- Topping:
- 3/4 cup fresh bread crumbs
- 1/2 cup shredded Gruyère cheese
- 2 tbsp butter, melted
- 1 tsp 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
- Keywords : Sides; Cabbage; Cheese; Bake; Make-Ahead; Milk; Vegetarian;
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