GRATIN OF WHITE CABBAGE & LENTILS IN A PROVENçAL SAUCE
Sophie Grigson's meat-free supper dish can be put together an hour or two in advance, then baked just before you sit down to eat
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 320 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 1 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 0.73 milligram of sodium
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
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
- Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
- Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
- Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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