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Here is one more nod to the recently passed holiday before we move on. I had it on our St. Patrick’s Day menu last year and this year, but have yet to share it with most of you.
The original recipe, although good, was a bit too subdued and, frankly, plain for my taste buds as well as a little on the dry side. To maximize flavor and texture, I added grated carrots for sweetness and scallions for a mild onion taste. Since it was on the dry side, I omitted the flour and was left with a delicate sauce with small pockets of custard from the eggs and half-and-half. But what really makes your fork go back for more? More cheese. The deep flavors of the cheeses help to make this dish a second helping type of side.
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Cabbage and Cheese Gratin
Ingredients
- ½ cup grated Parmesan cheese, divided
- 6 cups sliced cabbage, about 1 pound
- 1 cup grated carrots, about 2 medium
- 2 extra-large eggs
- 1 cup half-and-half
- 2 cups (8 ounces) grated Gruyère cheese
- 2 scallions, thinly sliced
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 350ºF. Butter a 2-quart baking dish and dust with ¼ cup Parmesan cheese; set aside.
- Bring a large stock pot filled with salted water to a boil. Add the cabbage and carrots and cook for 5 minutes. Drain in a colander and press out as much water as possible. In a large bowl, whisk together the eggs, half-and-half, cheese, scallions salt, and pepper. Add the drained cabbage mixture; stirring to combine. Pour into the prepared baking dish.
- In a small bowl, stir together the remaining Parmesan and parsley; sprinkle over the top of the cabbage. Dot the top with the cubed butter. Bake just until golden, about 30-35 minutes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely! I'm always trying to think of new uses for cabbage, as it seems like one head of cabbage lasts forever between just my husband and me. I love all of the cheese in this – it sounds delicious!