Cabbage Gratin

6 servings


1/2 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 grated (about 8 ounces) Gruyère cheese

2 scallions, thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped fresh parsley

2 Tablespoons unsalted butter, cut into small cubes


Preheat the oven to 350º F.  Butter a 2-quart baking dish and dust with 1/4 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 (I like to use the back of a large spoon or ladle).  In a large bowl, whisk together the eggs, half-and-half, cheese, green onions, 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! 


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