Savoy Cabbage Gratin
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
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
YIELD: Serves 8
COURSE: Vegetables and Sides
- Quarter cabbage lengthwise; cut out and discard core. Thinly slice cabbage crosswise; set aside.
- 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.
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.
- 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.)
- Bake in 400°F (200°C) oven until bubbling and topping is golden, about 20 minutes.