Savoy Cabbage Gratin

Yield:
Serves 8
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • 1 head savoy cabbage (about 2 lbs)
  • 2 tablespoons butter
  • 2 leeks, sliced thinly, white and light green parts only
  • 2 cloves garlic, minced
  • 1/2 cup vegetable or chicken stock
  • 1/2 teaspoon, salt
  • 1/4 teaspoon, pepper
  • 1/4 teaspoon, nutmeg
  • 2 rounded tablespoons all-purpose flour
  • 1 1/2 cups light cream or whole milk
  • Topping:
  • 1 cup fresh bread crumbs
  • 1/2 cup grated Gruyere or Emmental cheese
  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh thyme

DIRECTIONS:

  1. Quarter cabbage lengthwise; cut out and discard core. Thinly slice cabbage crosswise; set aside.
  2. 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.
  3. 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.
  4. 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.)
  5. Bake in 400°F (200°C) oven until bubbling and topping is golden, about 20 minutes.

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