CABBAGE AND POTATO GRATIN WITH MUSTARD BREAD CRUMBS
Provided by Kay Rentschler
Categories quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place bacon in a 12-inch sauté pan over medium heat and cook about 2 minutes. Add onion and sauté, stirring frequently, until bacon is crisp and onion is golden, about 5 minutes. Add potatoes, bay leaf, salt and pepper and sauté, stirring, for 2 minutes. Add cabbage and sauté, stirring frequently until cabbage wilts a bit, about 5 minutes.
- Turn cabbage mixture into a shallow 1 1/2 or 2-quart casserole dish. Pour cream into sauté pan and reduce over high heat, stirring constantly with a wooden spoon until cream is reduced by half, about 2 minutes. Pour cream over cabbage and stir to mix. Cover casserole with foil. Bake 10 minutes.
- Meanwhile, melt butter in a 10-inch skillet over low heat. When it is foamy, add bread crumbs and sauté, stirring constantly with a wooden spoon, until crisp and golden, 5 to 7 minutes. Remove from heat, add garlic, salt, cayenne pepper, mustard and parsley, stirring well to combine. Sprinkle casserole with cheese, then with bread crumbs, and return to oven uncovered. Bake until fragrant and bubbling slightly around edges, about 5 minutes. Serve as a side dish to roast fowl, pork or meaty fish like monk or halibut.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 579 milligrams, Sugar 7 grams, TransFat 0 grams
CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
- Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
- Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
- In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
- Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
CABBAGE AU GRATIN
I think this recipe is the perfect example of "Mom's Sunday Best". It was a favorite with me and my 10 brothers and sisters. We thought Mom was the world's best cook and she always outdid herself on Sundays!- Linda Funderburke, Brockport, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish., In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CABBAGE AU GRATIN
This recipe has boiled cabbage, smothered in a creamy white sauce, layers of cheese, then topped with more white sauce and bread crumbs. Yummy anytime.
Provided by Pat Bates
Categories Side Dish Casseroles
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
- Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
- Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
- Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.
Nutrition Facts : Calories 572 calories, Carbohydrate 43.4 g, Cholesterol 59.8 mg, Fat 35.6 g, Fiber 8.7 g, Protein 22.8 g, SaturatedFat 15.1 g, Sodium 1258.3 mg, Sugar 15.1 g
POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE
Categories Mustard Potato Side Bake Thanksgiving Casserole/Gratin Cheddar Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
- Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes.
- Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.
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