Cabbage And Red Pepper Gratin Food

CABBAGE AND RED PEPPER GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
• Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
• Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

MELTING CABBAGE

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
• Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
• Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
• Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.

GRATIN OF WHITE CABBAGE & LENTILS IN A PROVENçAL SAUCE

Steps:

• Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
• Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
• Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

CABBAGE AU GRATIN

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.

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.

AU GRATIN CABBAGE

Steps:

• In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish. , In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

RED PEPPER AND CABBAGE PICKLE

Steps:

• Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
• Squeeze out liquid from the cabbage; drain.
• Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
• Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GREENS AND RED CABBAGE GRATIN

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.
• Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.
• Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.

CHEESY CABBAGE GRATIN

Steps:

• Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40-45 minutes.
• Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
• Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30-40 minutes. Let cool 30 minutes.
• Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
• Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.