Savoy Cabbage Gratin Recipes

Steps:

• Heat chicken stock in a large saucepan, over a high flame.
• Add cabbage and simmer for 6 minutes.
• Drain and reserve 1 cup stock.
• Place cabbage in a large casserole, set aside.
• Heat butter to melt in a double-boiler.
• Whisk in flour to blend well.
• Gradually whisk in milk and reserved stock.
• Heat and stir, until thickened.
• Add to cabbage in casserole-mix well.
• Top with buttered crumbs and lemon slices.
• Bake, uncovered,@ 400 degrees for 20 minutes.
• Remove from oven.
• Serve hot.

Steps:

• 1. Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°. 2. Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes. 3. Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more. 4. Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly). 5. Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes. 6. Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper. *Look for a gouda that's light golden or caramel colored and aged at least 18 months. A sauté pan is a frying pan with sides about 2 in. high.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cabbage wedges and sprouts with the oil, garlic and thyme in a large gratin dish. Season well, then roast for 25 mins.
• Meanwhile, melt the butter in a saucepan. Stir in the flour and cook for a couple of mins until it begins to turn golden. Remove from the heat then, whisking constantly, gradually pour in the sherry, followed by the milk and cream. Put the sauce back on the heat and cook for 3-4 mins, whisking constantly, until you have a thick sauce. Grate in a generous amount of nutmeg, season well and set aside. Mix the breadcrumbs with the cheese.
• Take the sprouts and cabbage out of the oven, pour over the sauce and top with the cheesy breadcrumbs. Can be made a day ahead, and then reheated. Heat grill to 200C and grill the gratin for 15 mins until the top is golden and crisp. Leave to stand for 5 mins before serving.