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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
MethodQuarter 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.
Nutritional facts Per each of 8 servings: about
- Sodium 336 mg
- Protein 6 g
- Calories 183.0
- Total fat 13 g
- Cholesterol 37 mg
- Saturated fat 8 g
- Total carbohydrate 13 g
- Iron 6.0
- Folate 28.0
- Calcium 15.0
- Vitamin A 20.0
- Vitamin C 32.0