Savoy Cabbage Au Gratin Food

SAVOY CABBAGE AU GRATIN

Steps:

• Heat chicken stock in a large saucepan, over a high flame.
• Add cabbage and simmer for 6 minutes.
• Drain and reserve 1 cup stock.
• Place cabbage in a large casserole, set aside.
• Heat butter to melt in a double-boiler.
• Whisk in flour to blend well.
• Gradually whisk in milk and reserved stock.
• Heat and stir, until thickened.
• Add to cabbage in casserole-mix well.
• Top with buttered crumbs and lemon slices.
• Bake, uncovered,@ 400 degrees for 20 minutes.
• Remove from oven.
• Serve hot.

CREAMY POTATOES WITH CABBAGE

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish.
• In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

CABBAGE AND LEEK GRATIN

Steps:

• 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
• 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
• 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
• 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
• 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
• 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.

CAULIFLOWER GRATIN

Steps:

• Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
• Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
• In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
• Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
• Bake for 45 minutes, then serve.

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.

CABBAGE GRATIN

Steps:

• Preheat the oven to 325 degrees. Bring a large pot of water to the boil. Core and quarter each head of cabbage and blanch in the boiling water for 3 minutes. Drain well and let cool. Cut the cabbage into 1/4-inch-thick slices and set aside.
• Place the bacon in a large skillet over medium heat and saute until crisp. Add the cabbage, salt and pepper and continue to cook over low heat for 5 minutes. Cover and cook 5 minutes longer. Pour half of the chicken broth in the bottom of a 1 1/2-quart casserole or baking dish. Add the cabbage mixture and drizzle the remaining chicken broth over the top. Bake for 1 1/2 hours.
• Preheat the broiler. Pour the remaining chicken broth off the cabbage. Drizzle the heavy cream over the cabbage and sprinkle with the grated cheese. Place under the broiler until brown and bubbly, about 3 minutes. Divide among 4 plates and serve immediately.

SAVOY CABBAGE WITH ALMONDS

Steps:

• Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.

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.

CABBAGE AU GRATIN

Steps:

• Set oven to 350 degrees Fahrenheit.
• Butter a small-medium casserole dish.
• In a medium size frypan, saute cabbage, carrot and onions in butter until crisp-tender.
• Transfer mixture to buttered baking dish.
• In a bowl, combine half and half with eggs, cheeses, seasoned salt and pepper. Pour mixture over the veggies.
• Sprinkle with parsley and Parmesan cheese.
• Bake uncovered for 30 to 35 minutes.
• Delicious!