2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 carrot, diced1/2 pound andouille sausage or other distinctively flavored, spicy sausage, finely chopped
1 medium onion, minced
2 teaspoons fresh thyme leaves or 1 teapoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
Splash of white wine
1 Napa cabbage, separated, tough parts of the core removed (16 to 20 leaves)
2 tablespoons unsalted butter for greasing the ramekins
4 large eggs
1/4 cup heavy cream
For the Garlic Cream:
3 cloves garlic
Pinch of sugar
Pinch of salt
Splash of white wine
1/2 cup heavy cream
In a heavy saucepan, melt the butter in the olive oil. Add the carrot, sausage, onion, thyme, and bay leaf. Season with salt and pepper to taste. Simmer slowly for 15 minutes. When the mixture becomes slightly dry, add the wine and stir well.
When the ingredients have become soft and aromatic, another 5 to 10 minutes, remove the pan from the heat and allow the mixture to cool for about 10 minutes.
Meanwhile, in a large skillet, bring 4 cups of salted water to a simmer over high heat. Blanch the cabbage leaves (tender parts only), a few at a time. Remove with tongs and allow them to drain on clean kitchen towels or paper towels.
Grease 6 small ramekins or souffle dishes with butter. Line the dishes with the cabbage leaves, allowing them to overlap so that when the sausage mixture is spooned onto them, they can be folded over to make a little package.
In a medium-sized bowl, beat the eggs with the cream, and salt and pepper to taste. Stir the sausage mixture into the egg mixture and mix well. Divide the mixture among the lined ramekins and fold the overlapping leaves over the top. Don't worry if the mixture leaks out around the leaves.
Preheat the oven to 350 degrees F.
Place the ramekins in a deep baking pan large enough to hold them all. Pour warm water around them so that it comes 3/4 of the way up the sides. Place the pan in the oven and bake for about 1 hour, or until the Gnafron has set and the top is firm to the touch. If the tops begin to brown or get too dark, place a sheet of foil over the tops. It's okay if the tops get golden brown.
To Make the Garlic Cream:
While the Gnafron bakes, make the garlic cream. In a small heavy pot, combine the garlic, sugar, salt and a splash of water; cook over medium-low heat for about 2 minutes. Add a splash of white wine, allow it to cook down for 3 to 5 minutes. Reduce the heat to low, add the cream, and warm it for about 3 minutes. Turn the heat off and allow the garlic to steep in the cream until the Gnafron comes out of the oven. Reheat the garlic cream over low heat, the cream will be slightly thin. Remove and discard the garlic.
To serve, run a knife around the sides of the ramekins to loosen the mixture. Turn out onto a platter or individual plates or serve in the ramekins. Serve with a little garlic cream drizzled over or around the Gnafron. Sprinkle with a little reserved andouille if desired.