Cabbage Gratin
20m prep 50m cook 1h 10m ready
4 to 6 servings While the words “decadent” and “cabbage” are not often found together, we make an exception for this dish. It is excellent served as part of a winter meal or as a holiday side dish.
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Ingredients
- ¼ cup finely grated Parmesan
- ¼ cup dry bread crumbs
- 2 tablespoons olive oil or butter
- 1 leek, trimmed, halved lengthwise, well cleaned, and chopped
- 6 cups shredded cabbage (about 1½ pounds)
- 2 large eggs
- 1 cup heavy cream or whole milk
- ½ cup grated Swiss cheese, Comté, or Gruyère (2 ounces)
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- (½ teaspoon caraway seeds, toasted)
- (Pinch of grated or ground nutmeg)
- ¼ cup grated Swiss cheese, Comté, or Gruyère
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Step 1.
Preheat the oven to 375°F. Butter a 9-inch square or round baking dish. Dust the dish with: ¼ cup finely grated Parmesan; ¼ cup dry bread crumbs
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Step 2.
Heat in a large skillet over medium heat: 2 tablespoons olive oil or butter
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Step 3.
Add and sauté until tender, 3 to 5 minutes: 1 leek, trimmed, halved lengthwise, well cleaned, and chopped
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Step 4.
Add and sauté until tender and most of the liquid has cooked off: 6 cups shredded cabbage (about 1½ pounds)
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Step 5.
Meanwhile, whisk together in a large bowl: 2 large eggs; 1 cup heavy cream or whole milk; ½ cup grated Swiss cheese, Comté, or Gruyère (2 ounces); ¼ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper; (½ teaspoon caraway seeds, toasted); (Pinch of grated or ground nutmeg)
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Step 6.
Add the cooked cabbage and stir to combine, pour into the baking dish, and cover the top with: ¼ cup grated Swiss cheese, Comté, or Gruyère
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Step 7.
Bake until golden on top, 40 to 50 minutes.
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