Cabbage Gratin
Cabbage Gratin
This recipe enhances the underlying mustard flavors in the cabbage by adding some mustard greens and some dijon mustard. You could leave the mustard greens out or substitute some kale or chard to get some of the same effect.
I also like to leave the cabbage in large chunks to make it seem like you are eating something other than mashed up vegetables. In this case I cut the cabbage in eighths. You are free to chop away if you like the other version.
1 small cabbage (about 1 lb), outer leaves removed, cut into eighths, core removed
6 to 8 leaves of mustard greens, kale or chard, tough stems removed
1/4 red onion, cut into thin quarter rounds
2 tablespoons olive oil
1/2 cup chicken stock
2 tablespoons dijon style mustard
1/4 cup corn meal
4 oz cheese, use a good melting cheese, gruyere, cheddar etc., grated
Preheat the oven to 350 degrees.
Heat the olive oil in a large saute pan over medium high heat. Add the onion and saute until it is just softened, about 5 minutes. Add the greens and reduce the heat to medium, saute until the greens completely wilt. Add the cabbage and the chicken stock, cover, and reduce the heat to low. Steam the cabbage for about 10 minutes.
Place the ingredients of the saute pan into a large bowl. Add the mustard, corn meal, and about 3/4 of the cheese. Toss gently to coat the cabbage mixture. Place the cabbage in a small casserole dish (an 8”x8” square or similarly sized round) and cover. Place in the oven for 30 minutes.
Remove the cover from the casserole dish. Add the remaining cheese on top of the cabbage. Place back in the oven for an additional 15 minutes. Remove the cabbage from the oven and cover again allowing it to rest for about 10 minutes before serving.
This makes 4 to 6 large portions.
Cabbage Gratin Plated