SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
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
CAULIFLOWER GRATIN
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Provided by Trine Hahnemann
Categories Winter Thanksgiving Christmas Soufflé/Meringue Casserole/Gratin Cauliflower Cabbage Egg Milk/Cream Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
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
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.
SHERRIED SPROUT & SAVOY GRATIN
Take Brussels sprouts and cabbage to a new level with this festive gratin containing cream, cheese and a slug of sherry. Ideal for Christmas or Boxing Day
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Vegetable
Time 50m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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
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- 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.
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