Tuesday, April 12, 2011

Cabbage Gratin

I've never made this and am looking forward to trying it. It came directly from the Orangette blog. I recognize we did not get Savoy cabbage, I'm hoping the mild flavor of the napa will work.

Savoy Cabbage Gratin
Adapted from All About Braising, by Molly Stevens

A couple of notes about ingredients:

- Good stock, either chicken or vegetable, is key here.

- If you can’t find Saint-Marcellin, use a good triple-cream cheese, such as Delice de Bourgogne, Pierre Robert, or Brillat-Savarin. I used Delice de Bourgogne, and it was wonderful. Just remember not to use the rind: it’s too pungent. Also, don’t be tempted to use Brie. It isn’t quite right here.

3 Tbsp. unsalted butter
1 Savoy cabbage (about 1 ½ lb.), quartered, cored, and sliced into ½-inch-wide shreds
1 bunch scallions, white and green parts, sliced into ½-inch-wide pieces
Kosher salt
1 ¾ cups mild chicken or vegetable stock
1 ripe Saint-Marcellin cheese (about 3 oz.), or an equal amount of triple-cream cheese

Set a rack in the middle of the oven, and preheat the oven to 350°F. Lightly butter a large (roughly 10”x 14”) gratin dish, or another dish of similar size.

Melt the butter in a large (12-inch or bigger) skillet over medium-high heat. Add the cabbage and scallions, season generously with salt, and cook, stirring, until the cabbage is nicely wilted and just beginning to brown in spots, about 10 minutes. Add the stock, bring to a steady simmer, and cook, stirring occasionally, for 2 minutes.

Transfer the cabbage, scallions, and all the liquid into the prepared gratin dish. Cover tightly with foil, and bake for 45 minutes. Remove the foil, and continue to bake until the liquid is mostly evaporated, about 20 minutes more. Then remove the dish from the oven. Cut the cheese into small lumps and scatter it over the cabbage. Increase the oven temperature to 375°F, return the dish to the oven, and cook until the cheese is thoroughly melted, about 10 minutes.

Serve hot or warm, as a side dish for almost any meat. I’ll bet it would also be delicious with an egg. Or on its own, as a light meal, with a hunk of bread.

Yield: 4 to 6 servings
 Making the gratin
The finished gratin
**So delicious- there were no leftovers. Worked great with the napa cabbage, however I adjusted the time in the oven in half. I added a little too much salt considering  my vege stock was a bit salty- but it paired so nicely with the pork loin (which needed salt). Absolutely a keeper.

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