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.
EASY SAVOY CABBAGE
I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.
Provided by Lena
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
- Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g
SAVOY CABBAGE AU GRATIN
Make and share this Savoy Cabbage Au Gratin recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300.5, Fat 16.1, SaturatedFat 9.2, Cholesterol 39.1, Sodium 266.1, Carbohydrate 32.6, Fiber 2.7, Sugar 1.9, Protein 9.3
CABBAGE GRATIN
Provided by Molly O'Neill
Categories dinner, casseroles, project, main course
Time 2h
Yield Four servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 17 grams, Sodium 656 milligrams, Sugar 5 grams, TransFat 1 gram
SAVOY CABBAGE RISOTTO
I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.
Provided by Lalaloula
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
- In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
- Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
- Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
- When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.
CHEESY CABBAGE GRATIN
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Provided by Andy Baraghani
Categories Bon Appétit Side Fall Thanksgiving Cabbage Cheese Casserole/Gratin Vegetarian Thyme Parmesan Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Christmas Winter
Yield 8 servings
Number Of Ingredients 11
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.
SAVOY CABBAGE
Provided by Bryan Miller And Pierre Franey
Categories side dish
Time 5m
Yield 8 servings
Number Of Ingredients 1
Steps:
- Bring a large pot of salted water to a boil, add the cabbage, and stir. Return to a boil, reduce to simmer, and cook, stirring, for 3 minutes. Drain and chill.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 2 grams
More about "savoy cabbage gratin food"
CHEESY CABBAGE GRATIN RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (50)Estimated Reading Time 5 minsServings 8
- Place oven racks in upper third and middle of oven; preheat to 350°. 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. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)
- 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.
CREAMY SAVOY CABBAGE WITH GROUND BEEF AND POTATO GRATIN ...
From kitchenstories.com
4/5 (41)Category MainCuisine GermanTotal Time 1 hr 5 mins
- Preheat oven to 200°C/395°F. Add potatoes to a large pot and fill up with enough cold water to cover. Add some salt, then bring to a boil. Reduce heat and cook for approx. 20 min. over medium heat, until fork tender. Drain and let cool.
- In the meantime, bring another pot with salted water to a boil. Wash savoy cabbage and cut leaves into small squares. Blanch savoy cabbage for approx. 3 min., then rinse with cold water. Peel cooked potatoes and slice.
- Peel and mince onion and garlic. For the béchamel, melt butter in a saucepan over medium heat. Add half of the minced onion and garlic, sauté for approx. 3 min., then add flour. Whisk in milk gradually. Once sauce is smooth and thick, season with ground nutmeg, mustard, salt, and pepper. Set aside.
- Heat some vegetable oil in a frying pan over medium-high heat. Sauté remaining minced onion and garlic for approx. 1 min. and add ground beef. Fry for approx. 5 min., or until brown. Season with salt and pepper. Set aside.
SAVOY CABBAGE GRATIN RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (30)Total Time 45 minsServings 6-8Calories 235 per serving
- Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
- Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more.
- Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).
SAVOY CABBAGE GRATIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 45 minsServings 6-8Calories 235 per serving
- Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
- Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more.
- Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).
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- Preheat oven to 350°F. In a large Dutch oven over medium-high heat, add the butter, scallions, and cabbage and a generous pinch of salt. The cabbage will cook down quite a bit–if it doesn’t all fit at first, let some of it cook down and add the rest when there is room. Saute, stirring frequently, until the cabbage is tender and beginning to brown in spots, about 10-12 minutes. Add the stock, bring to a boil, and cook for an additional 2 minutes or so. Remove from the heat, cover with a tight fitting lid or aluminum foil, and transfer to the oven.
- Cook for 45 minutes. Remove the cover, and cook for an additional 20 minutes or until most of the liquid has evaporated. Turn the oven up to 375°F, scatter the cheese over the top of the cabbage, and cook, uncovered, until the cheese is melted, about 10 minutes.
SHERRIED SPROUT & SAVOY GRATIN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Servings 10Total Time 50 minsCategory Side Dish, VegetableCalories 401 per serving
- Heat oven to 200C/180C fan/gas 6. Toss the cabbage wedges and sprouts with the oil, garlic and thyme in a large gratin dish. Season well, then roast for 25 mins.
- Meanwhile, melt the butter in a saucepan. Stir in the flour and cook for a couple of mins until it begins to turn golden. Remove from the heat then, whisking constantly, gradually pour in the sherry, followed by the milk and cream. Put the sauce back on the heat and cook for 3-4 mins, whisking constantly, until you have a thick sauce. Grate in a generous amount of nutmeg, season well and set aside. Mix the breadcrumbs with the cheese.
- Take the sprouts and cabbage out of the oven, pour over the sauce and top with the cheesy breadcrumbs. Can be made a day ahead, and then reheated. Heat grill to 200C and grill the gratin for 15 mins until the top is golden and crisp. Leave to stand for 5 mins before serving.
WINTER SQUASH AND SAVOY CABBAGE GRATIN WITH GARLIC CREMA ...
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Servings 6-8Total Time 1 hrCategory Butternut Squash
- Preheat the oven to 375°. In a small saucepan or skillet, cook the garlic with 1/2 cup of the olive oil over moderately low heat until the garlic is softened, about 15 minutes. Transfer the garlic to a small bowl and mash to a paste. Reserve the oil for another use.
- Spread the hazelnuts in a pie plate and toast for about 12 minutes, until fragrant. Transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins. Coarsely chop the hazelnuts.
- On a large rimmed baking sheet, toss the squash with 2 tablespoons of olive oil; season with salt and pepper. Arrange in a single layer and bake for about 30 minutes, until softened and golden. Leave the oven on.
- Meanwhile, lightly grease eight 8-ounce ramekins or gratin dishes with olive oil and arrange on a large rimmed baking sheet. In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the cabbage, season with salt and cook over moderate heat, stirring occasionally, until wilted, 10 to 12 minutes. Transfer the cabbage to the prepared ramekins and top with the roasted squash.
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