GREENS AND RED CABBAGE GRATIN
Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don't just come from the anthocyanins. All vegetables in the cabbage family - the brassicas, also known as cruciferous vegetables - also are packed with sulfur compounds that may help protect the body. I thought this Provençal gratin served six, but it's so good that recently four of us made a meal of it with no trouble. It's a great vegetarian main dish. Serve a green salad on the side.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.
- Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.
- Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
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Ahmad Zaffar
[email protected]This gratin is a great comfort food. It's perfect for a cold winter night.
Mr Najim
[email protected]I made this gratin for a dinner party and it was a huge success. Everyone loved it.
James Newman
[email protected]This gratin was very easy to make. I had it on the table in under an hour.
Dano
[email protected]I'm not a big fan of cheese, but this gratin was still very good. The greens and cabbage were cooked perfectly and the sauce was very flavorful.
mogor khan
[email protected]This gratin is a great way to use up leftover greens and cabbage. It's also a very affordable dish to make.
Maya Bote
[email protected]I'm a vegetarian and I'm always looking for new and exciting vegetarian dishes. This gratin is a great addition to my repertoire. It's healthy and delicious.
Bhola Das
[email protected]This gratin was delicious! I made it for a potluck and it was a big hit. Everyone loved it.
Leah Cheboi
[email protected]I followed the recipe exactly, but my gratin turned out watery. I'm not sure what I did wrong.
Adubofour Dennis
[email protected]This gratin was a bit too bland for my taste. I think it needed more seasoning.
Yenifer Tiul tec
[email protected]I love gratins, and this one is no exception. The greens and red cabbage add a nice pop of color and flavor. The cheese sauce is also very good.
All Time Love
[email protected]This gratin was easy to make and very tasty. I used a combination of kale and red cabbage, and it turned out great. The cheese sauce was nice and creamy.
Sahil Ansari
[email protected]I'm not a huge fan of cabbage, but this gratin was surprisingly delicious. The cabbage was cooked perfectly and the cheese sauce was very flavorful. I would definitely make this again.
Musa a Musa
[email protected]This gratin was a hit with my family! The combination of greens and red cabbage was unique and flavorful, and the cheese sauce was perfectly creamy and cheesy. I will definitely be making this again.