CABBAGE GRATIN
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.
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
Heat in a large skillet over medium heat:
- 2 tablespoons olive oil or butter
Add and sauté until tender, 3 to 5 minutes:
- 1 leek, trimmed, halved lengthwise, well cleaned, and chopped
Add and sauté until tender and most of the liquid has cooked off:
- 6 cups shredded cabbage (about 1½ pounds)
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)
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
Bake until golden on top, 40 to 50 minutes.