Creamy Cabbage Gratin With Toasted Almonds Recipes

CABBAGE AU GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
• Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
• Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
• Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.

PROVENçAL KALE AND CABBAGE GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a two-quart gratin or casserole.
• Heat two 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, sage and thyme, and cook for another minute until fragrant. Stir in the kale and about 1/2 teaspoon salt. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and salt to taste. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.
• Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyère or Swiss. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top.
• Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

BAKED CREAMED CABBAGE

Steps:

• Shred cabbage and cook for 9 minutes in boiling water.
• Remove cabbage and drain well.
• Place in 1 1/2 quart buttered casserole.
• Melt butter in a saucepan, stir in flour and salt and cook until smooth.
• Add milk gradually, stirring until thick.
• Pour sauce over cabbage and sprinkle bread crumbs over top.
• Bake at 325° for 15 minutes or until crumbs are brown.

CREAMY CABBAGE GRATIN WITH TOASTED ALMONDS

Steps:

• Preheat oven to 180C (350F).
• Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
• Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
• Stir well, and cover with a lid.
• Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
• Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
• When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
• Place 1 teaspoon oil into a small frypan.
• Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
• Add the toasted almonds and the cream mixture to the cabbage and stir well.
• Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
• Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
• In a small bowl, combine breadcrumbs and cheese.
• Sprinkle breadcrumb mixture evenly over the top of the cabbage.
• (If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
• Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.