Cabbage And Cheddar Gratin Food

CHEESY CABBAGE GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Cover a large baking sheet with foil.
• Place cabbage wedges onto the baking sheet and drizzle them with oil, and season generously with salt and pepper on all sides.
• Roast in the preheated oven, turning once halfway through, until tender, about 45 minutes.
• In a medium bowl, whisk together cream, minced garlic, nutmeg, paprika, dried rosemary and Parmesan cheese. Set aside.
• Transfer roasteed cabbage wedges into a 9x13 inches baking dish, pour cream sauce on top. Top with shredded mozzarella and cheddar cheese. Add the thyme sprigs.
• Continue to roast until cream sauce begins to thicken and cabbage is golden, cheesy on top should be lightly browned and bubbly, about 30 minutes.
• Serve immediately garnished with parsley and lemon wedges.

CABBAGE AND CHEDDAR GRATIN

Steps:

• Preheat oven to 350°F
• Set aside 1/4 cup of the cheese.
• Toss remaining ingredients together in a large bowl and transfer to an 8-inch square baking dish.
• Cover with foil and bake 45 minutes.
• Uncover, top with reserved cheese and bake until golden brown, 10 to 15 minutes more.

MOM'S AU GRATIN CABBAGE

Steps:

• 1. Put cabbage in 9x13 baking dish. Combine next 3 ingredients in saucepan until thick. Pour mixture over cabbage. Top with cracker crumbs and cheese. Bake at 350 degrees for 30-45 minutes.

FRENCH CABBAGE AND HAM GRATIN

Steps:

• Preheat oven to 200°C/400°F.
• Bring a large saucepan of lightly salted water to a boil.
• Separate cabbage leaves and blanch for 5 minutes in the boiling water.
• Drain and squeeze hard in a clean cloth.
• Rub duck fat on the bottom and sides of a gratin dish.
• Layer the dish with 1/3 of the cabbage, 1/3 of the creme fraiche, 1/3 of the cheese and half the ham, adding pepper and a little salt as you go along (remember ham has salt already).
• Repeat the layers once, then cover with a last layer of cabbage and finish with the rest of the cheese and creme fraiche.
• Scatter with the breadcrumbs and drizzle with the remaining duck fat.
• Place the gratin dish on top of a baking tray to catch overflow and bake for 25 minutes until crust is golden and the gratin is bubbling at the edges.
• To serve, cut the layers with a sharp spoon.

CABBAGE AND POTATO GRATIN

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.