Cabbage Au Gratin
We kitchen tested this Bon Appetit recipe a couple of years ago, for a Board hosted Local Foods Dinner. Our guests were the lucky winners of a summer raffle. This dish is amazing. Decadent, certainly. But perfect for a Thanksgiving dinner featuring local foods.
1 head of green cabbage (you may substitute savoy), about 3 pounds.
• cut cabbage through the core into 8 wedges.
2 tablespoons extra virgin olive oil
1 1/2 teaspoons high quality salt
1 teaspoon freshly cracked pepper
1 medium shallots
• quarter the shallots lengthwise
4 cloves garlic
2 cups organic heavy cream
• aka: magic cow nectar
1+ tablespoon thyme leaves (fresh is preferred)
1 tablespoon Lifeline Dairy unsalted butter
3 ounces Gruyere cheese
1/2 ounce Parmesan or Pecorino Romano
• finely grated
• Preheat oven to 350
• Place cabbage on baking sheet, drizzle with olive oil and season lightly with salt and pepper. Roast about 40 minutes. Cabbage should be tender and the edges golden. This step is essential to remove excess moisture.
• Bring shallots, garlic, heavy cream, thyme, salt and pepper to a simmer over low heat. Stir occasionally. In about 15 minutes the shallots and garlic should be tender. Remove from heat, cool slightly. Using blender, food processor or immersion blender, blend until smooth.
• Butter the bottom and sides of a 3 quart baking dish. Arrange cabbage wedges, flat side down; pour cream mixture evenly over the wedges. Bake, uncovered, on middle rack of oven until the cream mixture thickens. About 30-40 minutes. Remove from oven, cool for about 30 minutes.
• Turn on broiler. Sprinkle cheeses evenly over the cabbage. Broil about 4 minutes, or until the cheese is bubbling and the gratin is browned.
• Remove from oven. Sprinkle with fresh thyme. Serve