Description
Hearty cabbage, fresh herbs, and a few pantry staples make for a creative, budget-friendly dinner.
Ingredients
- 3-½ teaspoons Kosher Salt, Divided
- 1 Tablespoon Butter
- ¼ cups Finely Grated Parmesan Cheese
- ½ heads Green Cabbage, Cored And Cut Into 2″ Squares
- ⅓ cups All-purpose Flour
- 1 cup Whole Milk
- ¼ cups Heavy Cream
- 2 Tablespoons Tomato Paste
- 3 whole Large Eggs
- 3 ounces, weight Gruyere Cheese, Grated
- 3 Tablespoons Finely Chopped Parsley
- ½ teaspoons Freshly Ground Black Pepper
Preparation
Heat a large pot of water over high heat, adding a teaspoon or two of kosher salt just after it comes to a boil. Add cut cabbage and cook 5 minutes (it won’t come back to a boil immediately). Drain and rinse under cold water. Lay cabbage on a paper towel laid over a dish towel, and press it with another layer of paper towel on top to get it as dry as possible. Preheat oven to 375ºF.
Whisk flour, milk, cream, tomato paste, eggs, ⅓ of the cheese, parsley, 1 1/2 teaspoons salt, and all the pepper until well blended. Add pressed cabbage and stir to coat every piece of cabbage in the milk and flour mixture. Grease a 9-inch glass pie plate (or similar sized shallow baking dish) with the butter, add the parmesan, and tilt to coat the bottom and sides with the cheese, as if you were flouring a cake pan. Pour cabbage mixture into prepared dish, spreading it evenly. Top with remaining cheese.
Bake on a rimmed cookie sheet (for easier handling and drips) on the middle oven rack about 50 minutes. If cheese browns before gratin is bubbly and heated through, cover loosely with foil. Cool 5 minutes or keep warm in a 200ºF oven, then slice with a sharp serrated knife and serve.
Recipe adapted from Deborah Madison in The New Vegetarian Cooking for Everyone.
