This French style of preparation makes this casserole a great make-ahead dish, and a tasty way to show off the forgotten Savoy cabbage!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Baking Time: 20 minutes
Serves: 6 to 8
Ingredients:
* 1 head Ontario Savoy cabbage (about 2 lb/1kg)
* 2 tablespoons (25 mL) butter
* 1 Ontaro Leek (white and light green parts only), thinly sliced
* 2 cloves Ontario Garlic, minced
* 1/2 cup (125 mL) chicken or vegetable broth
* 1/2 teaspoon (2 mL) salt
* 1/4 teaspoon (1 mL) each pepper and groun nutmeg
* 2 tablespoons (25 mL) all-purpose flour
* 1-1/2 cups (375 mL) light 10% cream or milk
* Topping 3/4 cup (175 mL) fresh bread crumbs
* 1/2 cup (125 mL) shredded Gruyère cheese
* 1 teaspoon (5 mL) chopped fresh thyme
Preparation Instructions:
Quarter cabbage lengthwise; cut out and discard core. Thinly slice cabbage crosswise; set aside.
In large pot, melt butter over medium heat. Add leek and garlic; cover and cook until softened but not browned, stirring occasionally, about 5 minutes.
Add cabbage, broth, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes.
Stir in flour and cook, stirring constantly, for 2 minutes. Stir in cream and cook, stirring, until thickened. Spread in greased 8-cup (2 L) shallow baking dish.
Topping: Combine bread crumbs, cheese, butter and thyme; sprinkle over cabbage mixture. Bake in 400°F (200°C) oven for about 20 minutes or until bubbly and golden.
Tip: Casserole can be assembled earlier in the day and baked just before serving.
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