Creamy Baked Cabbage
Submitted by ruby
Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minCabbage gets a bad rap, but one bite of this dish and all that changes.
Coarsely chopped cabbage is blanched until just crisp-tender, then nestled into a casserole with cream, a generous grating of nutmeg, and a blanket of Gruyère cheese.
Ten minutes in a hot oven and you’ve got a bubbling, golden-topped gratin that smells like a French countryside kitchen.
It’s the kind of side dish that quietly steals the show from whatever main course you planned.
Kitchen Tips
- Keep the cabbage slightly crisp after blanching; it will soften more in the oven and you don’t want it mushy.
- Drain the cabbage very well before adding cream; excess water will make the dish watery instead of rich.
- Freshly grated nutmeg makes a real difference here compared to pre-ground; it’s more aromatic and less bitter.
- Gruyère is the classic choice, but Comté or Emmentaler work beautifully too.
Ingredients
Directions
Pre-heat the oven.
Peel away the outer leaves from the cabbage, cout it in half and remove the inner core, then chop the remainder coarsely.
Put it in a asaucepan or microwave dish, cover with the mixture of milk and water, and cook until the cabbage is cooked but still crisp.
Drain well and arrange in a heatproof casserole dish.
Pour over the cream, season well with saly, pepper and nutmeg and stir to mix.
Sprinkle over the cheese, and bake in a hot oven for 10 minutes until the top is a rich golden brown.
Comments
