SAVOY CABBAGE GRATIN
Steps:
- 1. Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°. 2. Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes. 3. Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more. 4. Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly). 5. Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes. 6. Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper. *Look for a gouda that's light golden or caramel colored and aged at least 18 months. A sauté pan is a frying pan with sides about 2 in. high.
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Jihad Choura
c-j73@yahoo.comThis recipe looks delicious! I can't wait to try it.
Nija Byars
b-n@gmail.comThis recipe was a disaster! The cabbage was overcooked and the cheese was burnt. I would not recommend this recipe to anyone.
David De Nobrega
davidd77@yahoo.comI'm not a big fan of cabbage, but this recipe changed my mind! The cabbage was cooked perfectly and the cheese was melted and gooey. I would definitely make this again.
Joshua Olaboye
joshua_o@gmail.comThis recipe is a great way to get your kids to eat their vegetables! My kids loved the cheesy cabbage and they ate it all up.
Lethabo Ashby
a.l@yahoo.comThis Savoy cabbage gratin was a bit bland for my taste. I think it needed more salt and pepper. The cabbage was also a little tough. Overall, it was an okay dish, but I wouldn't make it again.
Pritom Mondal
mondal_pritom86@gmail.comI loved the simplicity of this recipe. It's a great way to use up leftover cabbage. The gratin was cheesy and flavorful. I will definitely be making this again!
Nancy Anjum
a.nancy55@gmail.comThis recipe was easy to follow and the results were delicious. The cabbage was tender and the cheese was melted and gooey. I would definitely make this again!
Cindy Clemmons
cindy95@hotmail.comOMG! This Savoy cabbage gratin is incredible! The flavors are amazing and the texture is perfect. I will definitely be making this again and again!
Belinda Lester
lesterbelinda@hotmail.comThis recipe is a keeper! It's easy to make and so delicious. I used Gruyère cheese and it was perfect. The cabbage was perfectly cooked and the gratin was golden brown and bubbly. Can't wait to make it again!
ACT Reacted
reacted@hotmail.comThis Savoy cabbage gratin was a hit! It had the perfect balance of flavors and textures. The cabbage was tender and flavorful, while the cheese was gooey and melted. My family loved it!