CABBAGE AND LEEK GRATIN
I love this next to any roast meat, brisket or silver side. It's a nice change in veggies on the plate.
Provided by Jaded spoon
Categories Other Side Dishes
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
- 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
- 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
- 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
- 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
- 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.
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Wendy Rutherford
[email protected]This gratin was just okay. The flavors were a bit bland for my taste. I think I would have liked it better with some more seasoning.
Dan James
[email protected]My child has multiple food allergies, so I was hesitant to try this recipe. However, I was able to substitute dairy-free cheese and milk, and it turned out great! My child loved it, and it's a great way to get them to eat their vegetables. I will def
Tecx Man
[email protected]I'm gluten-free, so I was thrilled to find this recipe. I used gluten-free breadcrumbs and flour, and it turned out perfectly. The gratin was creamy and flavorful, and the cheese topping was perfectly golden brown. I will definitely be making this ag
Tia Jade
[email protected]I'm a vegetarian, so I was excited to try this gratin. I omitted the bacon and used vegetable broth instead of chicken broth. It turned out wonderfully! The cabbage and leeks were tender and flavorful, and the cheese topping was perfectly golden brow
DJ TONYz K.E
[email protected]This gratin is a great value for the price. The ingredients are all affordable and easy to find. I was able to make a large batch for less than $10. It's also a great way to use up leftover cabbage and leeks, so it's a great way to reduce food waste.
Rahol Rahol
[email protected]This gratin is a lifesaver on busy weeknights. It's so easy to throw together, and it always turns out perfectly. I love that I can use frozen cabbage and leeks, so it's always on hand. My family loves it, and it's a great way to get them to eat thei
Mohib Asif
[email protected]Oh my goodness, this gratin is seriously cheesy and delicious! I used a combination of cheddar and Parmesan, and it was the perfect balance of flavors. The cabbage and leeks were cooked perfectly, and the breadcrumbs added a nice crispy texture. I wi
mgcool55
[email protected]I'm always on the lookout for healthy and flavorful dishes, and this gratin definitely fits the bill. The cabbage and leeks are packed with nutrients, and the cheese and cream add a touch of indulgence without being too heavy. I love that it's also l
Yahya Chandio
[email protected]This gratin is a great way to use up leftover cabbage and leeks. I added a bit of crumbled bacon for extra flavor, and it was delicious. I think next time I'll try adding some diced potatoes as well.
Kyle Navarro2-4
[email protected]I'm always looking for new and exciting ways to cook cabbage, and this recipe definitely fits the bill. The leeks add a wonderful depth of flavor, and the cheese topping is perfectly gooey and golden brown. My kids loved it, too, which is always a bo
Raja Rahim
[email protected]This cabbage and leek gratin was an absolute delight! The flavors blended perfectly, and the texture was just right - creamy and slightly crunchy. I served it as a side dish with roasted chicken, and it was a huge hit with my family. I'll definitely