Recipe: Gratin of Cabbage

GRATIN OF CABBAGE

"This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated; leftovers can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage or roast, as well as pieces of other vegetables. Use white cabbage or Savoy cabbage, which is leafier."

1 head cabbage (2 1/2 lbs.)
2 cups water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter, cut up
1/2 cup grated Swiss cheese
2/3 cups fresh bread crumbs

Cut the cabbage in half, remove core and cut crosswise into 1/2-inch slices. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 cups water. Bring to a boil, cover and simmer for about 20 minutes. By then the cabbage should be wilted, soft but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.

Pour cabbage into a 10-inch gratin dish and sprinkle with the salt, pepper, butter and Swiss cheese. Sprinkle with bread crumbs.

Place in a 400 degree F oven for 25 minutes.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping