Recipe by: Lisa Prince
Cabbage Gratin
I saw this recipe in Sunset Magazine, January 2015 and it was so good I had to share it when our North Carolina cabbage was in season. You can change the cheese to your preference. Look for a Gouda cheese that is light golden or caramel color and aged at least 18 months. I changed it to Panko instead of bread crumbs.
Servings: 6
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Side Dish
NC Ingredients: cabbage, thyme
Ingredients
Directions
Butter a shallow 2 qt. baking dish (8 x 11 inch) and preheat oven to 400 degrees. 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 ¾ tsp. salt and ½ tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
Add ¼ cup water to pan. Partially cover and cook cabbage until it is just tender, 3 to 5 minutes more. Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat but fit snugly.
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.
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 salt and pepper.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.