Description
This is a great side or main dish. Slightly boiled cabbage topped with a sauteed mirepoix, Asiago and Parmigiano and roasted in the oven to a golden crisp caramelized gratin.
Ingredients
- 1 head Cabbage, Washed And Cored
- 1 Tomato
- ½ White Onion
- 1 Carrot
- 1 stalk Celery
- 4 Crimini Mushrooms
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- Salt And Pepper, to taste
- ½ cups Grated Parmigiano Reggiano
- ½ cups Grated Asiago Cheese
- 1 pinch Paprika
Preparation
Cut the head of cabbage into eight wedges. Put cabbage into a pot of water. Salt the water and bring to boil. Boil cabbage for about 10-15 minutes, then drain and set aside.
Chop up tomato, onion, carrot, celery and mushrooms and set aside.
Put half of the oil and the butter into a sauté pan and heat over medium heat. Bring to heat and add vegetables (except the tomato). Add salt and pepper to taste. Sauté until the onions are translucent then remove from heat and set aside.
Preheat oven to 400 F. Place remaining half of the oil into a 9×13 oven roasting dish.Toss in the cabbage. Spread the sauteed vegetables over top. Add tomatoes and mix everything together. Sprinkle paprika over the mixture. Top with grated Parmigiano and Asiago. Place in the oven on the middle rack. Bake until the cheese starts to brown and edges of cabbage start caramelizing, about 20 to 25 minutes. Keep an eye on it towards the end of the bake time. Take it out of the oven and serve.
