Tuesday, December 2, 2008
there's something about savoy cabbage
My passion for savoy cabbage continues and got to a whole new level with this gratin adapted from Orangette. It warmed both my heart and apartment on a chilly day, as it needed quite some time in the oven. Great with meat or simply with a crispy piece of bread.
Savoy Cabbage Gratin
3 tablespoons unsalted butter
1 savoy cabbage cut into small shreds
400 ml (1 3/4 cups) chicken or vegetable stock (preferably a good quality one)
1 ripe Saint Marcellin cheese (3 oz)
Preheat oven to 180 °C (350 F) and butter a large gratin dish.
Melt the butter in a big pan and add the cabbage and some salt. Cook stirring for about 10 minutes until it gets soft and starts getting some colour.
Add the stock and bring to simmer. Keep on cooking for two minutes and pour the whole thing then to the oven dish. Cover with aluminum foil and bake in the oven for 45 minutes.
Remove the foil and continue to bake for 20 minutes.
Then cut the cheese into pieces and spread on top. Set oven temperature to 190 °C (375 F) and bake for another 10 minutes, until cheese is melted.
Let it stand for a few minutes before serving. Guten Appetit!