Cabbage isn’t the most photogenic blossom on the block, I’ll admit. And the leeks hiding inside didn’t much poke their heads above range, so what we have is a kind of beige looking glob. But the taste – well, that’s all that matters, isn’t it?
When I read about this recipe over at Marie’s blog, I knew my DH would love it – he adores cabbage in almost any way, shape or form. So with the addition of leeks, a cheesy cream sauce and a breadcrumb topping, I knew he’d be in seventh heaven. And he was. It’s a simple recipe, really. Just needs to be made in steps: (1) cooking the sliced cabbage and leeks in boiling water; (2) making the traditional cream sauce with butter, flour and low-fat milk, with some grated cheese and a smidgen of grated nutmeg added; and (3) preparing the buttered crumbs to sprinkle on top. I made everything the day before – just didn’t do the crumb topping until the last minute.
And I must tell you a story. I took this dish to our son and daughter-in-law’s home on Sunday for a festive family Valentine’s dinner. In the photo at top – - I brought the Berkshire ham you can see on the plate at right, the potatoes you can see in the foreground, and Karen made fresh asparagus. So I popped this casserole in the oven 35 minutes before serving time. Right on time I opened the oven and the casserole was still very pale looking, so I turned on Karen’s broiler. And within about a minute the infrared broiler element had set the bread crumbs on fire. I mean flames. Our son saved the day by pulling out the casserole from the oven and extinguishing the fire, fortunately. And at that point I was looking at this blackened – a la flambé – mess. Not the kind of flambé that you want, though. But once I took a flat edge to the casserole I was able to scrape all the blackened crumbs to one end and we ate it without mishap. In the picture above you can definitely see the result of my broiler mishap. But you know what? Those blackened crumbs tasted just fine! And the casserole itself was delicious. Definitely a make-again dish. Everybody loved it, me included. A keeper. Marie had suggested cheese as an addition, which I did. I used some imported England sharp cheddar, and Parmigiano-Reggiano. I also put some additional grated cheese on top of the cream sauce too, then the crumbs were sprinkled on top of that.
Cabbage and Leek Gratin
Recipe By: Marie, A Year from Oak Cottage blog, 2/10
Serving Size: 8
1 head cabbage
3 medium leeks
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
freshly grated nutmeg to taste
a dash of hot pepper sauce
1 1/2 cups milk — 2% is fine
9 ounces cheese — cheddar or Gruyere and Parmesan, grated
1 cup fresh bread crumbs — (I used panko)
2 tablespoons butter — melted
1. Remove any old leaves from the outside of the cabbage. Cut it into quarters and remove the core. Shred or slice coarsely.
2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander and allow to sit for a brief time to drain – to get as much water out as you can. You don’t want any of the water to dilute the cream sauce.
4. Preheat the oven to 180*C/375*F.
5. Make cream sauce by melting the 3 T butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste. Add the shredded cheese (reserving a bit of it to sprinkle on the top).
6. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over the top and allow it to soak in for a few minutes, while you make the crumbs for on top. Sprinkle the cream sauce with the reserved grated cheese.
7. Melt the 2 T of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. If the top isn’t browned, put under the broiler for a few minutes until golden brown. Watch carefully so it doesn’t burn.
Per Serving: 141 Calories; 9g Fat (56.8% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 268mg Sodium.
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A year ago: Mushroom Bread Pudding (a real stunner of a side dish)
Two years ago: Fish Chowder with a Thai Twist





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