A creamy cabbage side that’s special enough for a dinner party.
The well-seasoned sauce and buttery, cheesy topping make this a great side dish for aholiday hamorroast chicken.
hey resist the tempting shortcut of pre-shredded cabbage; it wont have the moisture and freshness this recipe deserves.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
Ingredients
Cooking spray
7Tbsp.unsalted butter, divided
1small(2 lb.
)headgreen cabbage, cored and grated (about 8 cups)
2medium-size (12 oz.
Lightly coat a 2 1/2-quart gratin dish or shallow baking dish with cooking spray.
Melt 1 tablespoon of the butter in a Dutch oven over medium.
Stir in cabbage, leeks, and 1 teaspoon of the salt.
Cover and cook, stirring often, until barely tender, 5 to 7 minutes.
Remove from heat, and cover to keep warm.
Melt 5 tablespoons of the butter in a small saucepan over medium.
Whisk in flour; cook, whisking constantly, 2 minutes.
(Do not let flour brown.)
Stir in black pepper, dry mustard, nutmeg, cayenne pepper, and remaining 1/2 teaspoon salt.
Add Gruyere cheese, and stir until melted.
Fold cheese mixture into warm cabbage mixture, and pour into prepared baking dish.
Stir together breadcrumbs and Parmesan in a small bowl.
Microwave remaining 1 tablespoon butter in a small microwavable bowl on HIGH until melted, 30 to 40 seconds.
Drizzle melted butter over breadcrumb mixture, and toss well.
Sprinkle evenly over top of gratin.
Bake in preheated oven until golden brown on top, about 30 minutes.
Let stand at least 10 minutes before serving.
