Monday, March 7, 2016

Cheesy Cabbage Gratin

Cheesy Cabbage Gratin

I seem to have an odd relationship with cabbage. Whenever I cook with it, I remember how much I like it and it conjures up happy childhood memories of my mother's amazing stuffed cabbage rolls and her favorite sweet and sour red cabbage. But when it's not specifically on my shopping list I walk right past it at the market. Oh, I do often pick up it's cousin, the Brussels sprout, but the large heads of cabbage don't go into my cart.

Cheesy Cabbage Gratin
Because I'm working on St. Patrick's Day recipes, the cabbages have been coming home with me lately which is what set off my annual, why don't I buy this more often, nostalgia.

I should say that coleslaw is a summer staple in my house but I tend to get lazy and buy the packages of pre-shredded cabbage and carrots. Still cabbage, though, right?

Chopping up cabbage, by the way, is really not hard at all and that's what I did for these lovely gratin side dishes. And I kept true to the Irish spirit with good Irish butter and, my latest obsession, Dubliner cheese. If you've never tried it, it's creamy and buttery and sharp. Kind of halfway between a cheddar and a Parmesan. If you can't find any then a good sharp cheddar will work fine but check out the cheese section of your market and you just might find it nestled among the cheddars. Either way, enjoy!

Cheesy Cabbage Gratin

Cheesy Cabbage Gratin
by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ingredients (4 Servings)
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all purpose flour
  • 1/2 Cup low sodium chicken stock
  • 1 1/2 Cups milk
  • 4 oz. Dubliner or cheddar cheese, shredded
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon salt, or to taste
  • 3 Cups shredded cabbage
  • 3 Tablespoons breadcrumbs (panko is ideal)
  • 1 Tablespoon olive oil
  • 1 Tablespoon chopped parsley
Instructions
Cheesy Cabbage Gratin
Add the butter to a large skillet, on medium heat, and whisk in the flour until thoroughly coated. Slowly whisk in the chicken stock and milk. Stir in the cheese and season with the garlic powder, black pepper and salt.

Stir in the cabbage, reduce the heat to low, and allow to simmer, stirring occasionally, for 45 minutes.

Pre-heat the oven to 400 degrees.

In a small bowl, combine the bread crumbs, olive oil and parsley.

If your skillet is oven proof, you can just sprinkle the breadcrumb mixture evenly across the top and bake in the oven for 15 minutes. Or you can divide the cabbage mixture evenly into 4 small ramekins, top with equal amounts of breadcrumb topping and bake for the same amount of time.

Powered by Recipage

No comments:

Post a Comment

We'd love to hear from you!

Note: Only a member of this blog may post a comment.