Best 2 Cabbage And Red Pepper Gratin Recipes

Are you looking for a unique and comforting side dish to elevate your next meal? Look no further than this delightful Cabbage and Red Pepper Gratin. This mouthwatering dish combines the earthy sweetness of cabbage with the vibrant flavor of roasted red peppers, enveloped in a creamy and cheesy sauce. The result is a culinary masterpiece that is both visually stunning and bursting with flavor. This article offers a collection of recipes that will guide you through creating this delicious gratin, ensuring a perfect balance of flavors and textures. Whether you prefer a classic gratin or a vegan variation, we have a recipe that will suit your taste and dietary preferences. Get ready to embark on a culinary journey that will leave your taste buds amazed.

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CABBAGE AND RED PEPPER GRATIN

Cabbage and Red Pepper Gratin image

Paprika contributes a spicy edge to this sweet, comforting gratin.

Provided by Martha Rose Shulman

Categories easy, weekday, casseroles, side dish

Time 1h20m

Yield Serves four to six

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded green or red cabbage about 1 1/2 pounds
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon sweet or smoky paprika
3 eggs
1/2 cup milk
2 ounces Gruyère, grated 1/2 cup

Steps:

Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 136 milligrams, Sugar 6 grams, TransFat 0 grams

CABBAGE AND RED PEPPER GRATIN

CABBAGE AND RED PEPPER GRATIN image

Categories Leafy Green Pepper Side Vegetarian

Yield 4-6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded cabbage (about 1 1/2 pounds)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon sweet or smoky paprika
3 eggs
1/2 cup milk
2 ounces Gruyère, grated (1/2 cup)

Steps:

1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat. 2. Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish. 3. Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

Tips:

Choose the right cabbage. Use a firm, heavy head of green or Savoy cabbage for this recipe. Red cabbage can also be used, but it will give the gratin a slightly different flavor.
Shred the cabbage finely. This will help it cook evenly and absorb the flavors of the other ingredients.
Use a variety of cheeses. A combination of Gruyère, Parmesan, and cheddar cheeses gives this gratin a rich, flavorful taste. You can also add a little bit of goat cheese or blue cheese for a more complex flavor.
Don't overcook the cabbage. It should be tender but still have a slight crunch to it.
Serve the gratin hot. This dish is best enjoyed fresh out of the oven, when the cheese is melted and bubbly.

Conclusion:

Cabbage and red pepper gratin is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.