This cabbage gratin is a recipe I’ve made quite a few times the past couple years. Around October & November I find myself with a surplus of cabbage. My summer share CSA ends around this time, and sometimes I join the winter share which begins now too, and I’ll often get a head of cabbage in both. Other than coleslaw, I wasn’t really quite sure what else to make with the cabbage. My mother suggested boiled cabbage which is a nasty, disgusting way to eat a perfectly good vegetable. Ugh… I still have distinct memories of the horrible smell & taste of boiled cabbage!
I remember once asking on Twitter for cabbage recipes, to which my friend Beth led me to this recipe on her blog. I really wasn’t sure if we’d like it, but I was up to my ears in cabbage at the time so I gave it a shot. We were pleasantly surprised when we really enjoyed it! It seems Nathan too had bad memories of cabbage cooked wrong in his house as well.
This is a pretty simple meal to throw together. The end result is warm & satisfying. It can stand alone, or is a great side dish, or even brunch item. Most recently I had both green & purple cabbage to use, so I used both, but feel free to use only green cabbage. I must say, as tasty as this is, it doesn’t always photograph well! Luckily, this is a dish that we enjoy, so it seemed I would always have another opportunity finally capture the right shot.
Cabbage Gratin
*I am lame, and always leave out the fresh parsley. I don't have it on hand, as I can't keep herbs alive. And I rarely remember to pick it up at the store.*
Ingredients:
6 cups cabbage, shredded
1 cup carrot, shredded
2 green onions, chopped
2 Tbsp butter
1 cup milk
2 eggs
2 cups swiss cheese, shredded
1 tsp seasoning salt (or more to taste)
1/2 tsp pepper
TOPPING
1/4 cup parmesan cheese
2 tablespoons fresh parsley, choppedDirections:
Set oven to 350 degrees. In a large fry pan, saute cabbage, carrot and onions in butter until crisp-tender. Spray a medium casserole dish with cooking spray and transfer vegetable mixture into this dish.
In a bowl, combine milk with eggs, swiss cheese, seasoned salt and pepper. Pour mixture over the vegetables. Sprinkle with Parmesan cheese and parsley. Bake uncovered for 30 to 35 minutes.
from Eat.Drink.Smile
Click here to print.