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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