CREAMY CABBAGE GRATIN WITH TOASTED ALMONDS
This lovely cabbage side dish features: a cheese and breadcrumb topping; tender, steamed cabbage; crunchy toasted almonds; and a delicate, slightly sweet, slightly spicy cream sauce. Better still, it can be prepared up to cooking stage several hours in advance. You won't need sauce or gravy with your meat if you use this as a side dish. The creamy sauce is fairly thin and spreads across the plate to combine beautifully with the meat juices. Use it to accompany any meat that is served *without* a sauce (e.g. grilled or broiled steak or chicken). This dish is very liberally adapted from a similar recipe by Australian food writer, Margaret Fulton.
Provided by Kookaburra
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180C (350F).
- Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
- Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
- Stir well, and cover with a lid.
- Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
- Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
- When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
- Place 1 teaspoon oil into a small frypan.
- Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
- Add the toasted almonds and the cream mixture to the cabbage and stir well.
- Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
- Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
- In a small bowl, combine breadcrumbs and cheese.
- Sprinkle breadcrumb mixture evenly over the top of the cabbage.
- (If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
- Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.
CHARRED CABBAGE WITH CREAMY ALMOND VINAIGRETTE
Move over, meat: this vegan dish is hearty and delicious enough to satisfy even devoted carnivores! Chef Elise Kornack sears cabbage wedges for a nice char, then roasts them until they're soft and sweet. Finish with a creamy, herb-packed almond butter vinaigrette for an unforgettable side dish or main.
Provided by Elise Kornack
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
- Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
- After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
- Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.
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.
PROVENçAL KALE AND CABBAGE GRATIN
A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature.
Provided by lecole54
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Oil a two-quart gratin or casserole.
- Heat two 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, sage and thyme, and cook for another minute until fragrant. Stir in the kale and about 1/2 teaspoon salt. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and salt to taste. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.
- Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyère or Swiss. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top.
- Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : Calories 294.9, Fat 14.1, SaturatedFat 4.3, Cholesterol 86.1, Sodium 170.2, Carbohydrate 32.3, Fiber 4.1, Sugar 4.1, Protein 12.2
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