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Thursday, February 4, 2010

savoy cabbage gratin

Savoy Cabbage Gratin

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Tested Till Perfect

This makes a savoury autumn side dish alongside Bavarian-style sausages or roast turkey. It's also hearty enough to be a vegetarian main course accompanied by crusty bread and a salad.

Servings: 8


Nutritional Info
Per each of 8 servings: about-
pro6 g
total fat13 g
sat. fat8 g
carb13 g
fibre3 g
chol37 mg
sodium336 mg
% RDI:-
vit A20%
vit C32%


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.


Canadian Living Magazine: November 2007

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