Cheesy Cabbage Gratin
OK, the gratin is cheesy and so is the name. Disregard the title and you will have a side dish that will surprise you and your guests. Yes, it's more than acceptable for guests, it's surprising.
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 cups heavy cream
- 1 tsp black pepper
- 4 cloves garlic
- 1 tbs thyme leaves
- 1 head cabbage medium sized, about 3 lbs
- 2 tbs evoo
- 1.5 tsp salt, kosher
- 2 shallots quartered, thru ends
- 1 tbs butter unsalted
- 3 oz gruyere grated (1.5 cups)
- 1 iz parmegiano reggiano grated
- Carbohydrate 19.6220818404591 g
- Cholesterol 112.529137914636 mg
- Fat 38.8440321698031 g
- Fiber 6.08399999579463 g
- Protein 11.2660180662882 g
- Saturated Fat 20.5849827462117 g
- Serving Size 1 1 Serving (341g)
- Sodium 1042.74917070914 mg
- Sugar 13.5380818446644 g
- Trans Fat 1.97810953386491 g
- Calories 456 calories
Preheat oven to 350. Core and cut cabbage into 8 wedges. Place on a rimmed sheet pan and drizzle with EVOO. Roast cabbage for 45 minutes. **Note: Essential step! This is the trick! It dries out the cabbage for the next steps.** While baking cabbage, bring shallots thru pepper to a simmer in a small saucepan. Cook 15-20 minutes til shallots are tender. Let cool. With a food processor or immersion blender, process the cream and other ingredients until smooth. Grease a casserole, lay the wedges in a single layer and pour the sauce over it. Bake at 350 for 35 minutes. Then let cool for 30 minutes. Sprinkle cheeses over the top and broil 4 minutes. Gratin should be buubly and deeply browned. Season w a little more thyme.
