Cabbage Gratin
Ingredients
- 1 medium head of green or savoy cabbage, cut through core into 8 wedges
- 1 ½ Tbsp. extra-virgin olive oil
- 2 tsp. kosher salt, plus more
- 1 tsp. freshly ground black pepper, plus more
- 2 medium shallots, diced
- 4 garlic cloves, diced
- 2 cups heavy cream
- 1 Tbsp. thyme leaves
- 1 Tbsp. unsalted butter
- 3 oz. Gruyère, grated (about 1½ cups)
- ½ oz. Parmesan, finely grated (about ½ cup)
Directions
- Place oven rack in upper third 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.
- 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. (Optional: 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. Garnish with more thyme.
Tory 2020-04-22 21:38:14
Recipe from Bon Appetit. Next time would add more salt and a pinch of nutmeg to the sauce. Served over pasta.